• 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