MAKES 6-8 FLUTED TARTS

SWEET SHORTCRUST PASTRY

250gm Plain Flour  

150gm Slightly Salted Butter  

2 Egg Yolks   

2 Tablsp Cold water  

55gm Icing Sugar   

½ Teasp Salt    

CREME PATISSIERE

225mls Double Cream

150mls Milk

 3 Egg Yolks

 85gm Caster Sugar

1½ Tablsp Cornflour

1½ Tablsp Vanilla Paste

TO FINISH

Summer Berries of your choice - e.g. Strawberries, Raspberries, Blueberries, Redcurrants

½ Strawberry jelly

METHOD

 Set the oven to 180°C

 Make the pastry - cut the cold butter into pieces  and rub into the flour until the mix resembles fine breadcrumbs in texture.

 Add the salt and icing sugar, mix well.

 Add the egg yolk and water and kneed together until you have a smooth dough, place in a poly bag or cling film and refrigerate for at least one hour.

 Make the crème patissiere - mix together the cream, milk and vanilla paste into a pan and place on the heat.

 In a med bowl whisk together the egg yolks, sugar and cornflour.

 When the cream blend is just beginning to simmer pour onto the egg mix whisking quickly as you do so.

 Pour back into the pan and over a low heat bring to a simmer for about 5 minutes until thick and creamy. Leave to cool completely.

 Remove the pastry from the fridge and leave for about 10 mins before rolling out on a lightly floured board working fast and keeping everything as cold as possible. The pastry should be fairly thin and even.

 Cut out rounds to fit your tins and place carefully leaving a slight overhang of dough, chill in the fridge for 30 minutes.

 Line the pastries with baking parchment pieces and fill with baking beans, place in  the oven and bake for 12 - 15 minutes. Remove the paper and beans and place back in the oven for a further 6-7 minutes. Leave to cool and then remove from the tins.

 To finish the tarts - place creme patissiere in each case and then fill with your chosen fruits in a decorative way.

 Dissolve the jelly in a little water and make up to just under half a pint with cold water and ice cubes (this will set the jelly quicker).

 When beginning to set spoon over the fruit tarts being careful not to spill any down the sides and place in the fridge until completely set.

 Serve.

N.B. The egg whites you have over can be placed in the freezer and stored until you need to make meringues or for any other use!!