Tropical Pastry Tarts
Pour the milk into a pan and bring to the boil.
Meanwhile, beat the egg yolks with 100g sugar to a creamy mixture. Add the flour. Beat well. Whisk in a ladle of milk then transfer mixture into pan. Cook until it thickens, beating all the time. Pour the cream into a bowl and leave to cool.
Preheat the oven to 200°C | 400F | gas 6.
Grease 4 small tartlet tins and fill with the mixture. Prick pastry with a fork and bake for 15-18 minutes. Remove pastry cases from tins onto a rack. Leave to cool.
Slice the kumquats. Pour the rest of the sugar into a pan, add 5cl water and bring to the boil. Lower the heat, add the kumquat slices and cook until softened to a confit.
Split passion fruit in half and remove pulp with a spoon. Pass pulp through a mixer then beat it into the cooled cream mixture. Put in the fridge.
Peel the kiwi and cut into thin slices. Open the physalis. Peel the mangos and cut into thin slices.
Fill pastry cases with cream mixture and decorate with the mango and kiwi slices, kumquat confit and physalis.
Leave in a cool place before serving.