Fruit Custard Tartlets Serving Size - 8 Prepared By - Sheri Recipe Rating
			Sweet Flan Pastry: 150g flour — sifted 3 tablespoons sugar 1/2 teaspoon salt 60g cold butter — cubed 2 egg yolks 1/4 teaspoon vanilla essence 3 teaspoons ice-cold water Filling: 200ml milk 3 tablespoons sugar 2 tablespoons corn flour 1 tablespoons custard powder 1/4 teaspoon salt 50ml UHT milk 1/4 teaspoon vanilla essence
			Sweet Flan Pastry: Mix flour, salt and sugar together in a mixing bowl. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add lightly beaten egg yolks, vanilla essence and blend well. Add in water to combine the mixture into a firm dough. Knead pastry until smooth. Roll dough out on a floured surface into 3mm thickness and cut into 7.5cm circles with a pastry cutter. Line tartlet moulds with pastry and refrigerate for 30 minutes. Prick base of tartlets and bake blind in a preheated oven at 190 degrees C for 10 minutes. Remove paper and beans and continue to bake 5 minutes more until pastry is golden brown. Leave tartlet cases to cool in the moulds before turning out onto a wire rack to cool completely. Spoon custard filling into prepared tartlet cases and decorate with fruits as desired. Brush over with glaze to give it a shine and also to preserve the fruits. Filling: Mix together flour, custard powder, salt, milk adn vanilla essence. Heat milk in a deep saucepan until warm and sugar has dissolved. Pour half amount of warm milk into the corn flour mixture. Stir well then add to the remaining milk and bring to a low boil. Keep stirring until mixture starts to thicken. Remove from heat and add in the vanilla essence. Topping/Glaze: Place fruit on top. Brush with apricot or red currant glaze, depending on the fruit used, and leave to set.