Prepare the pastry: Sift the cake flour and castor sugar together in a large dish. Rub in the butter and mix in the egg yolks. Mix to form a manageable dough, knead until smooth and press into a ball. Cover with plastic wrap and chill for about an hour. Press the pastry into six individual tartlet pans, about 10 cm in diameter. Prick the bases with a fork and chill. Bake for about 6-10 minutes or until done. Cool.
Prepare the filling: Mix the egg yolks, cornflour, castor sugar and vanilla essence. Heat the milk and cream until slightly worm and add to the egg yolk mixture while stirring continuously.
Return to the heat, heating very slowly while stirring continuously and until the mixture thickens but does not boil. Cover the custard with wax paper and cool. Sprinkle berries in each of the tartlet crusts and dust with icing sugar. Pour over the egg custard and chill for 2 hours or until set.
Sprinkle with granulated sugar and heat under the oven grill until the sugar just begins to caramelise. (Cover the pastry edges with a strip of aluminium foil to prevent them from burning.
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