Rachel Khoo's plum and rosemary tartlets
Skill level: Easy peasy
Costs: Cheap as chips
Made for the Rainbow Trust Children’s Charity: The Big Hour Cake Sale. These little tartlets are perfect for afternoon tea or served warm as a dessert at the end of a heavy meal. Sweet plum and tangy rosemary make a delicious combination.
- 500g good quality puff pastry
- 300ml single cream
- 1tsp vanilla essence
- 100g sugar
- 1tbsp cornstarch
- 2 egg yolks
- Several sprigs of rosemary
- 6 plums
- 12 hole cupcake tin
Make sure to buy an all butter puff pastry rather than one that contains oils.
- Bring the cream to a boil.
- In another bowl mix together egg yolks, sugar, cornstarch and vanilla essence.
- When the cream has boiled pour slowly on to the egg yolk mixture while whisking hard.
- Pour the mixture back into the pot, add a sprig of rosemary and bring to the boil. Make sure to stir constantly as the mixture at the bottom has the tendency of burning.
- Once the custard has come to a boil, pour into a large shallow dish and leave to cool.
- Preheat the oven 170°C/325°F/Gas Mark 3.
- Butter a 12 hole cupcake tin.
- Roll out the puff pastry to 1/2 cm thickness and cut out 10cm rounds.
- Place one round into each cupcake hole. Spoon in a generous helping of the rosemary custard (maximum 2/3 full) and bake for 20 min.
- Cut plums into fine semi circle slices and decorate tartelettes. Garnish with a rosemary sprig (don’t eat it though). Serve warm or cold.