Berry and Custard Tartlet
1 hr 20 min.
- 7 ounces
ready-made Shortcrust (cold)
plain flour (for dusting)
egg yolk (beaten)
- ½ cup
caster sugar (plus 2 tbsp)
- ⅛ cup
- 2 tablespoons
Vanilla pod (scored down the middle)
- 1 ½ cups
- 1.333 cups
small Strawberries (with stalks attached)
Lime (cut into wedges)
Lime zest (chopped)
Mint sprig (to garnish)
- ¼ cup
Pre-heat the oven to 200°C | 400F | gas 6.
Roll out the pastry on a lightly floured surface to 1cm thick and cut rounds of pastry slightly larger than the individual fluted flan tins.
Line the flan cases using the pastry, pressing in well and prick the bases. Trim any overhanging pastry and chill for 10 minutes.
Line the pastry cases with baking parchment and fill with baking beans. Bake in the oven on a baking sheet for 10-12 minutes until golden.
Remove the parchment and beans at this point, brush the bases with the beaten egg yolk and return to the oven to allow the base to cook and brown. Remove from the oven and allow to cool completely on a wire rack.
Make the filling by whisking the 4 egg yolks with the sugar until pale and thick. Sift in the flour and whisk well.
Combine the vanilla pod and the milk in a sauce pan and bring to the boil.
Pour the milk onto the egg yolk mixture whisking simultaneously until fully incorporated. Return the mixture to the saucepan and whisk gently over a medium-low heat until it comes to the boil and thickens.
Cook for a further 2 minutes before removing from the heat and transferring to a piping bag with a straight nozzle. Chill in the fridge until ready to pipe.
Combine the water and 2 tbs of the sugar in a small saucepan and heat over a medium heat to make a simple syrup. Boil the zest in water, twice, using fresh water between times.
Drain and cook in the sugar syrup for 3 minutes, swirling if necessary. Transfer to a lined sheet to cool.
Pipe the pastry cream into the cases and top with the strawberries. Garnish with mint sprigs, lime zest and a wedge of lime and dust with icing sugar before serving.