Recipe! :)

I have retrieved the recipe from http://www.bbc.co.uk/food/recipes/fruit_tarts_77282

However, since the original serving size was meant for 18 tartlets, I decided to halve the recipe for the shortcrust pastry and use 2/3 of the original amount for my custard (adapted after trial on 16 September). Also, I simplified the recipe such that I did not use the jam to coat the top of the tarts.

Final Recipe:

Ingredients

Shortcrust Pastry:

166g plain flour, plus extra for dusting

33g icing sugar

83g butter, cubed

1/3 free-range egg yolk

Splash ice-cold water, if needed

Crème pâtissière:

250ml milk

3 free-range egg yolks

20g plain flour

8g caster sugar

Topping:

Mini Grapes

Strawberries

Instructions

1. Preheat the oven to 180C/350F/Gas 4.
2. For the pastry, sift together the flour and icing sugar in a mixing bowl until well combined. Tip in the butter cubes and rub in with your fingers until the mixture resembles breadcrumbs.
3. Add the beaten egg and work together with your hands until the pastry comes together. Add a splash of ice-cold water if the pastry is too dry.
4. Lay the pastry and then press the pastry into the tart tin with your fingers. Pinch a rim.
5. Prick the base of the pastry with a fork.
6. Place all the cases in the oven and bake for about 15 minutes, or until cooked and crisp all the way through. Then remove from the tins and set aside.
7. Wash and slice strawberries. Pluck and wash grapes.
8. For the crème pâtissière, heat the milk in a large pan until it is just boiling.
9. Thoroughly whisk together the egg yolks, plain flour and sugar in a bowl. Pour the milk into the bowl containing the eggs and whisk to combine. Pour the entire mixture back into the pan and cook over a medium heat while stirring constantly. The mixture should thicken as it just comes to the boil.
10. Remove from the heat.
11. Spoon a little of the crème pâtissière into each one of the tart cases. Top with fruits you wish.