Raspberry custard tarts with creme patissiere

Ingredients

• 1 punnet (5oz or 150g) raspberries
• 2 ounce (60g) milk chocolate ((optional))
• 1 tablespoon icing sugar / confectioner's sugar (to dust over the tarts)
• 2 cups (280g) all purpose / cake flour
• 1/2 teaspoon salt (optional)
• 4 1/2 ounce (125g) butter
• 2 large egg yolks
• 4 - 5 tablespoons ice cold water
• 3 large egg yolks
• 6 tablespoons (75g) sugar
• 1 1/2 cups milk
• 1 1/2 tablespoons (15g) plain flour
• 1 1/2 tablespoons (12g) cornflour / cornstarch
• 1 teaspoon vanilla extract
• 3/4 cup double or whipping cream

Instructions

1. 1

   --- Pastry ---

2. 2

   Sift the flour into a mixing bowl and add the salt

3. 3

   Cut the butter into cubes and add to the flour.

4. 4

   Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.

5. 5

   Add 2 egg yolks and 4 tablespoons ice cold water Note 1

6. 6

   Mix with a flat knife until the mixture starts to come together, then using your hands, press the mixture into a flat disk. Add the final tablespoon of water if necessary. Note 2

7. 7

   Place the dough in a plastic bag, or cover with clingfilm and leave in the refrigerator for half an hour to rest.

8. 8

   --- Creme Patissiere ---

9. 9

   Beat the egg yolks until they are light and fluffy.

10. 10

    Stir in the flour and cornflour. The mixture will be quite thick.

11. 11

    Heat the milk, sugar and vanilla in a saucepan until it just comes to the boil.

12. 12

    Pour approximately ¼ of the hot milk into the egg and flour mixture and whisk well to remove any lumps, then pour the milk and egg back into the rest of the hot milk in the saucepan.

13. 13

    Whisk continuously over a low heat until the mixture thickens,Note 3 then remove from the heat and set aside to cool.

14. 14

    Whisk the cream until stiff peaks form, then mix it through the cooled custard.

15. 15

    Leave in the refrigerator until you are ready to use it.

16. 16

    --- Bake the pastry shells ---

17. 17

    Pre-heat oen to 200°C/400°F

18. 18

    Grease a 4 or 12-hole baking pan with oil or butter to prevent the pastry sticking.

19. 19

    Roll the pastry out to approximately 1/8" thickness and cut rounds to fit your baking-pan. Note 4

20. 20

    Line the baking-pan with the pastry and prick the base of the pastry with a fork to prevent the pastry from rising.

21. 21

    Bake for 10 minutes, or until the pastry starts to turn brown and is cooked through.

22. 22

    Remove from the oven and allow to cool.

23. 23

    --- Assembly ---

24. 24

    Break the milk chocolate into pieces and place in a small dish in the microwave for 30 seconds on full power. If the chocolate is not completely melted after this time microwave for another 30 seconds.

25. 25

    Brush the base of the pastry cases with melted chocolate.

26. 26

    Spoon the creme patissiere into the pastry cases.

27. 27

    Arrange 3 to 4 raspberries on top.

28. 28

    Dust with icing sugar (confectioner's sugar).

29. 29

    Place into the refrigerator to chill. Serve cold.