Fruit salad tartlets

True Love
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By Food24 November 03 2009
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Ingredients (10)

base: rich shortcrust pastry — GROUPING
500.00 ml flour — cake
65.00 ml margarine
125.00 ml castor sugar
1.00 eggs
FILLING
250.00 ml milk
60.00 ml castor sugar
60.00 ml cornflour
1.00 ml vanilla — essence or lemon juice
TOPPING
500.00 g fruit
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Method:

Preheat oven to 180 ºC. Sift dry ingredients together.
Rub in butter with fingertips until the mixture resembles fine breadcrumbs. Add egg yolk and essence, and knead the ingredients together to form a soft dough.
Form dough into a ball, wrap in aluminium foil and leave for an hour in the refrigerator.
On a floured surface, roll out dough to a thickness of 3 mm. Press dough into tartlet shapes, mould and prick with a fork, and brush with beaten egg. Place greaseproof paper on pastry and weigh down with dried beans.
Bake blind in preheated oven for 10 minutes. Remove beans from tartlet moulds.
Heat milk in a saucepan. Mix sugar, cornflour and salt with a little of the milk. Add to remaining milk and bring to boil, stirring constantly until mixture starts to thicken.
Beat egg slightly. Add some of the warm mixture and return to saucepan. Cook for a few minutes while beating.
Cool, then add essence and shopped cream. Fill tartlet cases.
FOR TOPPING: Arrange fruit on filling.



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