Fruit Tartlets

125g cake flour

Pinch salt

55g butter (cubed and chilled) 30-50ml ice cold water

Crème Patissiere:

4 egg yolks

60g castor sugar

25g flour

2 tsp cornflour

300ml milk

Assorted berries, strawberries, slices of peach

Shortcrust Pastry:

Preheat oven to 170°C. Sift flour and salt in a large bowl and add the cubes of butter, (if it’s a hot day, dip your fingers into ice water before the next step).

With your fingertips rub the butter into the flour until it resembles coarse breadcrumbs. You will need to work fast, so the butter does not melt and become greasy.

Using a round bladed knife stir in the water a little at a time until you get just enough water to bind the dough together.

Wrap the dough in cling wrap and place in the fridge for 10 to 15 minutes before using. Grease the cup part of the cupcake tray or individual mini foil containers.

Flour your work surface (marble would be best). Roll out pastry to 1cm thickness and cut out rounds as needed. Prick pastry circles with a fork and place in tray.

Lay circles of greaseproof of baking paper onto each pastry circle and place baking beans on each.

Bake for 15 minutes and remove the beans and paper and bake for another 10 minutes or until golden.

Spoon crème patissiere mixture into each pastry case, garnish with chosen fruit and place in oven. Bake for 15 to 20 minutes

Remove from the oven and cool before serving.

Crème Patissiere:

Sift the flours. Beat the egg yolks and sugar until thick and pale in colour. Whisk in the flours. Heat the milk in a saucepan until simmering. Slowly whisk the milk into the egg mixture.

Pour everything back into the pan and stir until thick. Remove pan from the heat, cover with cling wrap to prevent a skin from forming.