French Fruit Tartlets - The easy way

FRENCH FRUIT TARTLETS – The easy way

 

·         1 x Roll Ready Made Puff Pastry (Cut into squares 5 x 5cm)

·         500ml Milk

·         6 x Egg Yolks

·         2 x Whole Eggs

·         4Tbsp of Corn Starch (Mazina)

·         100g Sugar

·         10ml Vanilla Paste

·         200g Fresh Berries Mixed (strawberries, cherries, blueberries, raspberries)

·         50ml Apricot Jam for the Glaze – thinned with boiling water 

 

Method:
Pre-heat the oven to 180ͦC. Place the pastry squares inside a large muffin tin and bake blind for 15 -20minutes till golden(I find the best way is to place a square of wax paper inside the pastry cup and fill it with baking beans). Make the crème patisserie by heating the milk to simmering point. In a bowl whisk together the eggs, yolks, sugar, mazina and vanilla. Pour the hot milk over the egg mixture whisking continuously, then  pour the egg mixture back into pot and cook till thickened, set aside and cool completely. Spoon the crème patisserie into the tart shells and decorate with the fresh fruits. Use a pastry brush and glaze the fruits with the apricot jam. Serve as is, or with a drizzle of runny custard.