Fresh berry custard tartlets
A treat for those with a sweet tooth.
INGREDIENTS
Pastry
125g white margarine, softened
100g ( 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, for example strawberries, blueberries, raspberries
80ml smooth apricot jam, warmed
METHOD
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 180C for 15-20 minutes, or until golden.
For the filling, heat the milk, vanilla and white margarine in a saucepan 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.
Makes 8