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Sat May 30 00:24:49 SAST 2015

Berry good tartlets

Food Weekly | 27 November, 2012 10:54

Choose the freshest strawberries, blueberries and raspberries to make Hillary Biller's yummy custard tartlets


Makes 8


125g white margarine, softened

100g (½ cup) caster sugar

1 extra-large egg, lightly beaten

5ml (1 tsp) vanilla essence

225g cake flour

60ml (4 tbsp) cornflour

Custard filling:

400ml milk

5ml (1 tsp) vanilla essence

30g white margarine

4 extra-large egg yolks

80g caster sugar

30ml (2 tbsp) cornflour

To finish:

A selection of fresh berries in season - such as strawberries, blueberries, raspberries or cherries

80ml smooth apricot jam, warmed


For the pastry, beat the margarine and caster sugar together until soft and creamy. Gradually add the egg and vanilla and mix until well blended. Sift in the flour and cornflour and mix until you have a smooth dough. Wrap in plastic wrap and chill in fridge for 30 minutes. Press the pastry into 8 lightly greased tart pans, 10cm in diameter. Prick pastry base with a fork and chill in fridge for 30 minutes. Bake in a preheated oven at 180ºC for 15-20 minutes or until golden.

For the filling, heat the milk, vanilla and white margarine in a saucepan on the stove until just below boiling point. Set aside. Whisk egg yolks and sugar together until light and creamy. Stir in cornflour. Pour hot milk mixture onto egg yolk mixture, mix well and return to saucepan. Cook over medium heat, stirring constantly, until mixture boils and thickens. Spoon the custard into the cooked pastry shells and allow to cool.

To finish, top the tartlets with a selection of fresh berries and brush with a little apricot jam. Chill in fridge before serving.


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