Fruit Mini Tarts

Mix together the flour, butter, sugar and salt in a food processor or with your fingers until the mixture resembles breadcrumbs. Mix in the egg and enough cold water to form a stiff dough then roll into a ball, wrap in cling film and chill for at least 30 minutes.

Heat the oven to 180ºC (160º fan) 350ºF, gas 4. Roll out the pastry on a floured board and cut 8 circles large enough to line 8-10cm/3-4" tartlet tins. Grease the tins with a little butter and line with the pastry circles. Line the pastry cases with circles of parchment paper, pour in the baking beans and place the tartlet tins onto a large baking sheet. Bake in the oven for 18-20 minutes or until the pastry is golden brown. Remove from the oven, discard the parchment and beans and let the tartlet cases cool.

For the filling, spread the strawberry jam on the bottom of each pastry case and set aside. Bring the milk to a simmer in a small pan. Mix the cornflour with a little water and pour into the simmering milk, stirring all the time. Mix the sugar, egg yolk and cream in a bowl, pour over the hot milk then return the mixture to the pan and simmer very gently, stirring all the time, until thickened. Remove the pan from the heat and set aside to cool.