Name: Fruit tartlets
Yield: 50 servings
Cuisine: Bake
Ingredients: 1250.00 ml flour cake; salt pinch; sugar pinch; 500.00 g margarine cold; 250.00 ml water ice-cold; 250.00 g white chocolate; 1.00 milk; 250.00 ml sugar; 200.00 ml custard powder; 5.00 ml vanilla essence; 20.00 ml Sheridans gelatine; 30.00 ml water cold; 250.00 ml cream fresh, whipped to stiff peaks; fruit; 125.00 ml water; 5.00 ml lemon juice; 65.00 ml sugar; 3.00 ml Sheridans gelatine

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Ingredients (18)

PASTRY

1250.00 ml	flour — cake
	salt — pinch
	sugar — pinch
500.00 g	margarine — cold
250.00 ml	water — ice-cold
250.00 g	white chocolate

CUSTARD FILLING

1.00	milk
250.00 ml	sugar
200.00 ml	custard powder
5.00 ml	vanilla — essence
20.00 ml	Sheridans gelatine
30.00 ml	water — cold
250.00 ml	cream — fresh, whipped to stiff peaks

TOPPING

fruit

Glaze

125.00 ml	water
5.00 ml	lemon juice
65.00 ml	sugar
3.00 ml	Sheridans gelatine

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Method:

Sift the cake flour, salt and sugar together. Grate in the margarine and rub in until well blended.
Add enough ice-cold water to form a stiff dough that is easy to roll out.
Shape into a ball, cover with plastic wrap and chill for about 20 minutes.
Roll out on a lightly floured surface until about 2 mm thick. Cut out circles slightly larger than the hollows of the pie tin. Line greased, 8 cm pie tins with the pastry circles. Arrange the tins on a baking sheet and chill for about 20 minutes.
Line each of the tartlets with baking paper and fill with dried beans.
Preheat the oven to 190 ºC (375 ºF) and bake for 10 minutes. Remove the baking paper and beans and bake for another 10 minutes or until the pie crusts are done.
Cool, melt the white chocolate and bush each of the pie crusts with the melted chocolate.
Mix 250 ml (1 cup) of the milk with the sugar and custard powder. Bring the remaining milk to the boil. Blend in the custard powder mixture and bring to the boil while stirring continuously. Cool completely until ice cold. Add the vanilla essence.
Soak the gelatine in the cold water until spongy. Heat until dissolved but do not bring to the boil.
Place the cold custard in the food processor and process while slowly adding the melted gelatine. Fold in the cream. Turn into the prepared pie crusts and decorate with fresh fruit as desired (for example, melon balls, fresh pineapple, blueberries, raspberries or grapes).
Mix all the ingredients for the glaze and leave for 5 minutes. Microwave until the gelatine has melted but do not bring to the boil. Cool until firm but not set. Coat the tartlets with the glaze.