Makes about 24
For the shortcrust pastry:
150g plain flour
15g icing sugar
75g cold butter
1 egg yolk
2-3 tbsp cold water
For the filling:
500g fresh custard
1 tsp vanilla extract with seeds
Variety of fresh berries (blueberries, strawberries, raspberries)
4 tbsp apricot jam
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease six mini tart tins and line the base with parchment paper.
- In a large bowl, sieve together the flour and sugar. Use your fingers to rub
in the butter until the mixture resembles breadcrumbs.
- Stir in the egg yolk and enough cold water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until the dough comes together. Wrap the pastry in cling film and refrigerate for at least one hour.
- On a floured surface, roll out the dough to about 4mm thick. Lift the pastry into the prepared tins, gently pushing it into the sides. Trim away any excess.
- Line the pastry with some parchment paper and fill each with baking beans. Bake for about 15-20 minutes or until the sides of the pastry are a pale golden colour. Remove the paper and the beans and bake for five minutes longer. Remove from the oven and allow to cool completely.
- For the filling, in a bowl, stir together the custard and vanilla extract. Spoon into each pastry case and spread evenly with a palette knife.
- Top each with fresh fruit and berries.
- In a small bowl, microwave the apricot jam until it has melted. Use a pastry brush to glaze the fruit with the jam. Serve chilled.
Per Serving 418kcals, 20.9g fat (8.7g saturated), 49.7g carbs (19.3g sugars), 7.9g protein, 2.7g fibre, 0.279g sodium