These creamy fruit tarts are made a pâte sucrée pastry which, unlike traditional rubbed-in pastries, is made using the creaming method. See how to make it with this easy recipe
- For the pâte sucrée
- 50g (1¾oz) caster sugar
- 100g (3½oz) unsalted butter
- Few drops of vanilla extract
- Pinch of salt
- 1 medium egg yolk
- 150g (5oz) plain flour
- For the filling:
- 100g bar white chocolate, melted
- 150g carton ready-to-eat Devon custard
- Selection of berries, for decoration
- 4-5 tablespoons apricot glaze or sieved apricot jam
- Mint leaves, for decoration
- You will also need
- 7cm (2¾in) fluted round cutter
- 1-2, 12-hole bun tray
- Baking parchment
To make the pastry:
- Cream together the sugar, butter, vanilla extract and salt, until the mixture is light and fluffy, and pale in colour.
- Gradually beat in the egg yolk, and then beat in the flour until the mixture binds together.
- Use a spatula to scrape the sides of the mixture down the bowl. Tip it out on to a sheet of cling film, then wrap and chill it for 30 minutes before using.
- Roll out the pastry on a lightly-floured surface until about 5mm (¼in) thick. Use the cutter to cut out rounds and use them to line the bun tray. Prick the base with a fork. Chill for at least 30 minutes.
To make the tarts:
- Set the oven to 200°C/400°F/Gas Mark 6.
- Line the pastry cases with baking parchment and fill with baking beans. Bake in the centre of the oven for 10-12 minutes. Remove the paper and the beans and cook for a further 2-3 minutes, or until the pastry is a pale golden colour.
- Remove the tarts from the oven and transfer them to a wire rack to cool.
- Brush the insides of the pastry cases with white chocolate and leave to set.
- Spoon a little custard into each case and top with berries, cutting up any larger berries, such as strawberries.
- Warm the glaze, or jam, and brush over the top of the fruit. Decorate each tart with a sprig of just before serving.
Video of the Week
When lining small tartlet cases, or a big flan case, crumple up a square of baking parchment and lay it over the pastry and fill cavity with baking beans to help prevent the sides of the pastry collapsing in during cooking.