Strawberry tartlets

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.

For more of Sous Chef’s recipes click here.