Village-Style Layered Beef Kebabs and Fresh Strawberry Custard Tartlets

This artisan meal features succulent, multi-layered beef and fat kebabs grilled over open coals alongside delicate, buttery pastry tartlets filled with rich vanilla custard and sun-ripened strawberries.

Servings 6 persons Difficulty Medium baking beef butter desserts fruit pastry vegetables 1 hour 30 minutes

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Fresh Strawberry Custard Tartlets You Can Make Yourself:

🍞 500 g All-purpose flour
🍞 40 g Cornstarch
🧈 250 g Cold unsalted butter (for dough)
🧈 50 g Butter (for custard)
🥚 2 Large eggs (for dough)
🥚 4 Egg yolks (for custard)
🥛 500 ml Whole milk
🍯 100 g Granulated sugar (for dough)
🍯 100 g Granulated sugar (for custard)
🍯 50 g Granulated sugar (for strawberry glaze)
🍓 500 g Fresh strawberries
🧂 2 g Salt

Instructions

👩🏻‍🍳 Preparation Steps for Fresh Strawberry Custard Tartlets:

1. In a large bowl, combine the flour, 100g sugar, and a pinch of salt. Work in 250g of cold butter until the mixture resembles coarse crumbs.
2. Add 2 eggs and knead until a smooth dough forms. Wrap in plastic and chill for 30 minutes.
3. Roll the dough into small balls and press them firmly into fluted tartlet molds. Dock the bottom of each shell with a fork to prevent rising.
4. Bake the shells in a preheated oven at 180°C for 15 minutes or until golden brown. Remove from molds and let cool.
5. For the custard, whisk the egg yolks with 100g sugar and cornstarch until pale and thick.
6. Heat the milk in a saucepan until just simmering. Slowly pour the warm milk into the egg mixture while whisking constantly.
7. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens into a heavy cream. Stir in 50g of butter and let cool.
8. To make the glaze, mash 200g of strawberries with 50g of sugar and simmer in a small pan for 5 minutes until syrupy.
9. Fill each cooled tartlet shell with custard. Top with sliced fresh strawberries and brush generously with the strawberry glaze.

Ingredients 2

📌 Ingredients for Layered Beef and Fat Kebabs You Can Make Yourself:

🥩 1 kg Lean beef sirloin or flank
🥩 300 g Beef tail fat or suet
🍅 500 g Cherry tomatoes
🧂 10 g Sea salt
🧂 5 g Black pepper

Instructions 2

👩🏻‍🍳 Preparation Steps for Layered Beef and Fat Kebabs:

1. Slice the lean beef into very thin, wide sheets approximately 5 mm thick. Repeat the process with the beef fat, ensuring the fat slices are as thin as possible.
2. Lay a large sheet of beef on a flat surface and season with salt and pepper. Place a layer of fat on top.
3. Continue stacking the layers, alternating between beef and fat, until you have a stack approximately 4 cm high.
4. Place the stack in the freezer for 20 minutes to firm up. This is a critical step for clean slicing.
5. Cut the chilled stack into uniform squares or rectangular blocks.
6. Insert two parallel metal skewers through the center of the stacked blocks to keep the layers aligned and prevent spinning during grilling.
7. Prepare the grill with hot natural wood charcoal. Grill the meat skewers for 10 to 12 minutes, turning frequently to allow the melting fat to baste the beef.
8. Thread the cherry tomatoes onto separate wooden skewers. Grill the tomatoes for the last 4 minutes of the meat's cooking time until the skins blister and char slightly.
9. Serve the hot layered kebabs immediately with the grilled tomatoes and fresh village bread.

Watch the recipe video