Fruit Custard Tarts Recipe
Ingredients
| 5 oz/150 g plain flour | ||
| Salt | 1 Pinch (FOR THE PASTRY:) | |
| Caster sugar | 1 Teaspoon (FOR THE PASTRY:) | |
| 3 oz/75 g butter | ||
| 1 egg, size 3, beaten | ||
| 2 eggs, size 3, beaten | ||
| 2 oz/50 g caster sugar | ||
| Cornflour | 2 Tablespoon (FOR THE CREME PATISSIERE:) | |
| Flour | 2 Tablespoon (FOR THE CREME PATISSIERE:) | |
| 300 ml milk | 1/2 Pint (FOR THE CREME PATISSIERE:) | |
| Few drops of vanilla essence | ||
| 1 kiwi fruit, peeled and sliced | ||
| 4 oz/100 g raspberries, thawed if frozen | ||
| Mint sprigs to decorate | ||
Directions
Preheat the oven to Gas 6, 400°F, 200°C.
Sift the flour and salt into a bowl.
Stir in the sugar.
Cut the butter into cubes and rub into the flour and sugar.
Make a well in the centre and stir in the egg.
Bring together with your fingers to form a dough.
Wrap and chill for 30 mins.
Meanwhile make the creme patissiere.
Cream the eggs and sugar together until thick and pale.
Sift the cornflour and flour into a bowl and beat in a little of the milk to form a paste, then beat into the egg mixture.
Heat the remaining milk until almost boiling and pour over the egg mixture.
Strain the mixture into a clean saucepan.
Bring the mixture to the boil, stirring continuously.
Add the vanilla essence and cook for a further 2 mins.
Remove from heat and allow to cool.
Roll out the pastry on a lightly floured surface.
Use to line twenty-four 2 in/5 cm flan tins.
Prick the base with a fork.
Place on a baking sheet and bake blind for 5 mins.
Remove baking beans and cook for a further 7 mins.
Remove from tins and allow to cool completely.
Once cool, half fill the pastry cases with the prepared creme patissiere.
Arrange the fruit on top and decorate with mint just before serving.
Sift the flour and salt into a bowl.
Stir in the sugar.
Cut the butter into cubes and rub into the flour and sugar.
Make a well in the centre and stir in the egg.
Bring together with your fingers to form a dough.
Wrap and chill for 30 mins.
Meanwhile make the creme patissiere.
Cream the eggs and sugar together until thick and pale.
Sift the cornflour and flour into a bowl and beat in a little of the milk to form a paste, then beat into the egg mixture.
Heat the remaining milk until almost boiling and pour over the egg mixture.
Strain the mixture into a clean saucepan.
Bring the mixture to the boil, stirring continuously.
Add the vanilla essence and cook for a further 2 mins.
Remove from heat and allow to cool.
Roll out the pastry on a lightly floured surface.
Use to line twenty-four 2 in/5 cm flan tins.
Prick the base with a fork.
Place on a baking sheet and bake blind for 5 mins.
Remove baking beans and cook for a further 7 mins.
Remove from tins and allow to cool completely.
Once cool, half fill the pastry cases with the prepared creme patissiere.
Arrange the fruit on top and decorate with mint just before serving.
Chef
