Sweetheart Tarts

Preheat the oven to 180°C (160°C) | 350F | gas 4.

Dust a work surface with a little flour and roll the pastry out to roughly 1/4 cm thickness. Cut 4 even rounds of pastry from the large sheet of pastry.

Use the rounds to line 4 individual, heart-shaped tartlet moulds, pressing the pastry carefully into the base and sides. , leaving any excess pastry overhanging the edges of the moulds.

Prick the bases all over with a fork and line with greaseproof paper. Fill with baking beans and chill for 15 minutes.

Prepare the filling by combining the milk and cream in a saucepan and bringing to a simmer. Once simmering, remove the saucepan from the heat and set it to one side.

In a large bowl, whisk together the egg yolks and eggs until light and frothy. Add the sugar and whisk until well blended, then sift in the flour and whisk until smooth.

Gradually add the milk and cream to the egg mixture and whisk until smooth, then set to one side.

Remove the pastry from the fridge and arrange the moulds on a baking sheet. Blind bake for 12-15 minutes until the pastry starts to colour at the edges.

Remove from the oven and discard the greaseproof paper and the baking beans. Fill the pastries with the a mixture of the fruits, then pour the batter evenly on top so that it comes roughly 3/4 of the way up the side of the pastry.

Reduce the oven to 160°C | 325F | gas 3.

Bake the tartlets for 15-20 minutes until the filling is set. Remove from the oven and let the tartlets cool on a wire rack.

As they are cooling, dust with the icing and granulated sugars.