These bite-sized, dainty fruit tarts will make your day!
Cooking Time15 minutes
250 g cake flour
1 ml salt
180 g butter softened at room temperature
90 g castor sugar
1 extra large egg
500 ml milk
1 vanilla pod
6 egg yolks
100 g castor sugar
30 g cake flour
30 g cornflour
1 nectarine, sliced
50 g raspberries
5 strawberries, halved
50 g gooseberries
2 plums, sliced
Place the flour, salt, butter and sugar into a food processor.
Blend until butter is incorporated and resemble bread crumbs.
Add the egg and blend for a few seconds.
Turn out onto a flat surface and lightly knead until a soft dough has formed.
Press into a flat disk and wrap in clingfilm, rest in the fridge.
Place the milk in a pot and heat until just before boiling point.
Remove from heat.
Cream together the egg yolks and sugar in the saucepan, sitr in the flour and cornflour.
Add the vanilla essence.
Slowly add the hot milk to the eggs stirring continuously ensuring no lumps form. Place on the heat and bring to the boil stirring continuously.
Boil for 1 minute whisking all the time.
Pour into a bowl, cover the surface of the custard with cling wrap and store refrigerated.
Roll out pastry and line mini tart tins.
Prick the pastry, then bake blind (cover the tarts with baking paper and fill with rice) at 200°C for 15 minutes.
Reduce heat and cook until pastry is golden brown and cooked through.
Remove from the oven and allow to cool completely
Fill the tartlets with custard and top with the fresh fruit and berries.