Custard and Berry Tarts

Place the milk, vanilla pod and seeds in a pot and bring to the boil.

Mix the egg yolks and sugar in a bowl until creamy and gradually pour the hot, but no longer boiling, milk into the bowl stirring continuously. Then return everything to the pot and allow to bubble up again, stirring continuously, on a low heat. Leave to cool stirring occasionally and remove the vanilla pod.

To make the pasty, pile the flour, sugar and a pinch of salt on the work surface and make a well in the middle. Place the egg yolk into the well and add the butter all the way round. Chop up all the ingredients to create crumbs and quickly knead into a smooth pastry with your hands. Shape into a ball, wrap in cling film and chill in the fridge for 30 minutes.

Heat the oven to 180°C (160°C in a fan oven), 350°C, gas 4 and grease 6 tartlet tins with butter.

Split the pasty into 6 pieces, shape into balls and roll out on a floured work surface slightly larger than the baking tins. Place the pastry in the tins creating an edge all the way round. Cut baking paper to fit the tins and weigh them down with legumes.

Bake for 15-20 minutes and then remove the paper and the legumes. Leave the tartlets to cool.