Fruit salad tartlets


Ingredients 12
Servings 0
Time

Ingredients

  • BASE: RICH SHORTCRUST PASTRY
  • 500
    ml
    cake flour
  • 65
    ml
    margarine
  • 125
    ml
    castor sugar
  • 1
    egg
  • FILLING
  • 250
    ml
    milk
  • 60
    ml
    castor sugar
  • 60
    ml
    cornflour
  • 1
    ml
    vanilla essence or lemon juice
  • TOPPING
  • 500
    g
    fresh fruit (see tips)
 

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.
 

Read more on: bake
 

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