Strawberry tartlets

Recipe from: 21 October 2010
tarts

Ingredients 15
Servings 6
Time 15 mins

Ingredients

  • Pastry:
  • 225
    g
    butter
  • 85
    g
    castor sugar
  • 365
    g
    cake flour
  • 2
    Tbs
    cornflour
  • Custard:
  • 1
    egg
  • 1
    egg yolk
  • 1 1/2
    Tbs
    flour
  • 1
    Tbs
    cornflour
  • 125
    ml
    milk
  • 125
    ml
    cream
  • Vanilla essence
  • Cream for topping
  • Strawberries, sliced
 

Method

30 mins
 
Pastry:
Using a mixer cream the butter and the sugar till pale, add the cornflour and then the flour, keep mixing until it forms a dough (add a little water if it needs help).
Cover with cling film and put in the fridge for 30 minutes to rest.
This pastry is a little tricky to handle; roll it , cut a round and press it into the tin with your fingers.
Bake blind for 10/15 minutes 180°C .

Custard:
Separate the whole egg and add the yolk, keep the single egg white aside.
Combine the yolks and the sugar until pale, add the flours and a little of the milk to make a paste.
Boil the milk and the cream with a little vanilla and pour onto the egg mixture, blend and return to the pan.
Whip the egg white into peaks.
Stir the custard until boiling then turn 1/3 of it into the egg white and fold it in, return to the pan and stir gently over heat to set the egg white.
Cool a little then spoon into the tart shells and put in the fridge to cool.
Pipe a little cream on the top, and decorate with a strawberry.

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