- For Sweet crust (or 1-2-3) pastry:
- 100 g Icing sugar
- 200 g Butter
- 300 g Flour
- pinch of salt
- For Vanilla Custard:
- 300 ml Milk
- 1 no. Vanilla pod
- 2 no. Egg yolks
- 60 g Custard powder
- 4 tablespoon sugar
- 50 g Butter
- 100 g Apricot Gel or Apricot Jam for glazing
- Fresh cut Fruit of your choice: Pineapple, Kiwi, Strawberry, Grapes, Banana, Pear, Oranges, etc
Method: Vanilla Custard
Take 3 tablespoons from the 300 ml milk and mix with egg yolks and custard powder till all dissolved. Bring milk and sugar to boil. Stir egg-custard powder mix into boiling milk, stirring rigorously all the time. Bring back to boil for 1 minute. Add butter and stir in. Cover with cling film and let cool. Custard should be quite firm and not runny.
Method: Sweet Crust pastry
Mix all ingredients quickly together to form a dough, taking care not to overwork the dough. Cover with cling film and refrigerate for 30-45 minutes or overnight, to firm up.
Preheat oven to 175 C.
Lightly dust table with flour and roll out dough to 3 mm thickness. Cut out slightly bigger shapes then your tartlet molds. Fill in dough and press all sides to remove air. Prick a few holes into dough, to avoid air bubbles forming while baking. Bake for 8-10 minutes, till light golden brown. Remove from oven and molds. Let cool.
Pipe cooled custard into cooked tartlet shells, filling only 1/3 full. Assemble fresh cut fruits on top of custard. Bring apricot gel or jam with little water to a boil. Brush hot gel/jam over fruits, to give a nice shine or glaze.
Serve within an hour