Yellow Cream Pastries

Mix the flour with the sugar and a pinch of salt and form into a mound on a work surface. Make a well in the centre, break the egg into the well and dot the butter around the edges. Chop the mixture together with a large knife then quickly work into a smooth dough. Wrap in cling film and chill in the refrigerator for 30 minutes.

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4. Butter the holes in a muffin tray and dust with flour.

Roll the pastry out on a floured surface and cut out circles somewhat larger than the muffin holes. Put the pastry circles in the holes and press down. Cut grease-proof paper to the necessary size, place this inside the pastry cases and weigh down with dried pulses. Bake in the oven for around 20 minutes.

Allow to cool briefly in the tin, then remove and cool completely.

Melt the white chocolate in a bowl over hot (but not boiling) water. Lay grease-proof paper over a board or baking tray and spread the chocolate thinly over the paper. Leave to dry. Shortly before it dries completely, cut out circles with a crimped cutter (approx. 8 cm in diameter).

Beat the butter until creamy. Add the icing sugar and vanilla sugar, then beat in the egg yolks one at a time. Finally stir in the raspberry brandy.

Carefully mix around 1/3 of the creamy mixture with the redcurrants (reserving a few for garnish), spoon into the tarts and smooth flat. Place the circles of white chocolate on top. Spoon the remaining cream into a piping bag with a small opening and pipe the cream onto the tartlets.