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
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.
Top tip for making Rachel Khoo’s plum and rosemary tartlets
Make sure to buy an all butter puff pastry rather than one that contains oils.