Hi guys, this recipe is amazing. The creme patissiere is beautiful. My family loved these tartlets, they went down really well. I hope you like them too!
Ingredients:
For Crème Patissiere:
300ml milk
1 tsp seeded vanilla essence
3 large egg yolks
50 g caster sugar
1 heaped tablespoon of plain flour
knob of butter
For Tarts:
300g shortcrust pastry ( I made my own pastry from a recipe)
400g mixed berries
1 kiwi cut into slices
Method:
1. For the crème patissiere, pour the milk into a saucepan and add the seeded vanilla essence. Then bring the mix slowly to a gentle boil -- reduce the heat and gently simmer for a few minutes.
2. Put the egg yolks and the flour into a large bowl along with the sugar, and whisk for a few minutes until the mixture becomes pale and fluffy. You can tell when it's done as it will leave a small trail when you lift the blades up.
3. Pour about one third of the hot milk into the mixture whilst whisking constantly at a slow speed, until all of the milk has been mixed in. Then add the rest of the milk, doing the same.
4. Return the mix to the pan and bring slowly to the boil, stirring constantly until the custard has thickened, and is smooth and glossy. It may look a bit lumpy to begin with, but don't worry keep stirring, it will become smooth. Reduce the heat and simmer for 2 minutes, whilst stirring.
5. Remove the creme patissiere from the heat, beat in the knob of butter until melted, then scrape into a bowl. Cover the surface of the crème patissiere directly with cling film and leave to cool then put in the fridge until needed.
6. Heat the oven to 190C/170 fan. Divide the pastry in half. Put one half in the freezer for another use. The other half gets split in half again, so you have four pieces. Roll out each one to line the tartlet tins. Line each one with parchment paper and then put baking beans onto the parchment so it weighs down the pastry. Put on a baking tray and bake for ten minutes, then take out the parchment paper and beans. Bake for a further five minutes, until the pastry is crisp and golden.
7. Trim the edges of the pastry after they have cooled slightly, then take out of the tins and leave on a wire rack to cool.
8. Fill the pastry cases with the creme patissiere and the berries, then add a slice of kiwi.
They are delicious, Happy Baking!
2. Put the egg yolks and the flour into a large bowl along with the sugar, and whisk for a few minutes until the mixture becomes pale and fluffy. You can tell when it's done as it will leave a small trail when you lift the blades up.
3. Pour about one third of the hot milk into the mixture whilst whisking constantly at a slow speed, until all of the milk has been mixed in. Then add the rest of the milk, doing the same.
4. Return the mix to the pan and bring slowly to the boil, stirring constantly until the custard has thickened, and is smooth and glossy. It may look a bit lumpy to begin with, but don't worry keep stirring, it will become smooth. Reduce the heat and simmer for 2 minutes, whilst stirring.
5. Remove the creme patissiere from the heat, beat in the knob of butter until melted, then scrape into a bowl. Cover the surface of the crème patissiere directly with cling film and leave to cool then put in the fridge until needed.
6. Heat the oven to 190C/170 fan. Divide the pastry in half. Put one half in the freezer for another use. The other half gets split in half again, so you have four pieces. Roll out each one to line the tartlet tins. Line each one with parchment paper and then put baking beans onto the parchment so it weighs down the pastry. Put on a baking tray and bake for ten minutes, then take out the parchment paper and beans. Bake for a further five minutes, until the pastry is crisp and golden.
7. Trim the edges of the pastry after they have cooled slightly, then take out of the tins and leave on a wire rack to cool.
8. Fill the pastry cases with the creme patissiere and the berries, then add a slice of kiwi.
They are delicious, Happy Baking!
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