Ingredients For the tart shells 250 grams of flour 150 grams of butter 1 egg 75 grams icing sugar Vanilla extract Pinch of salt For cream patisserie 500 ml of milk 125 grams of sugar 2 eggs 50 grams of cornstarch Vanilla Butter optional Fruits as you prefer Directions
To make the cream patisserie:
- Bring the milk and vanilla to the boil in a saucepan then remove from the heat as soon as it comes to the boil. Keep an eye on the pan as the milk can boil over very quickly!
- Mix the sugar, egg and cornstarch together until thoroughly incorporated.
- Pour a third of the warmed milk over the egg mixture and whisk vigorously until smooth and thoroughly combined.
- Pour the egg mixture into the saucepan with the milk and continue to whisk over a medium heat
- Cook until the mixture thickens, being careful not to let it burn on the bottom of the pan. The mixture will go very lumpy – don’t worry, this is supposed to happen! Just keep whisking and the mixture will go smooth, thickened and glossy. Cook out for another two minutes, then remove from the heat add the butter and mix it well.
- Empty your crème patisserie into a bowl and close cover with cling film to prevent a skin forming. Allow to cool, then place in the fridge until needed.
- Cream butter, sugar and salt.
- Add eggs, 1 at a time, until well incorporated.
- Add flour and mix on low just until the dough has come together.
- Chill in the fridge for a couple of hours, then roll and use as you will
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a thickness of 1/12 -inch to 1/8 -inch. (2 mm to 3 mm).
- Roll it around the rolling pin, then unroll it over the ring.
- Line the ring with the pastry and pinch up the edges between your forefinger and thumb to make it smooth, even border Trim any excess and leave it to rest in the chiller for at least 20 minutes
- Cover the dough with parchment paper or foil. Fill with pie weights or dried beans (you will need about 2 pounds, see note 4). Bake 12 minutes.
- Remove pie weights or beans and parchment paper or foil. Return to oven and bake until golden brown and fully cooked, about 10 to 15 minutes longer. Cool completely.
- Use a whisk to mix the pastry cream so its silky and shiny.
- Divide the mixture between the tartlet cases.
- Arrange fruit in a decorative pattern or the way you like.
- Using a pastry brush, brush fruit with melted apricot glaze (reheat as necessary if glaze cools and becomes too sticky).