225g SR flour
1 egg yolk
2 tblsp water
25g caster sugar
For custard –
250mls single cream
3 egg yolks
1 dessertspoon cornflour
1 dessertspoon vanilla sugar
Strawberries to decorate
30mls softly whipped cream
To make pastry… pre-heat oven 160 C.
In a bowl rub in butter to flour until it resembles breadcrumbs.
Using a round-bladed knife stir in remaining ingredients until a lumpy mix is formed.
Turn onto a floured board and knead very lightly into a round.
Roll out and cut in shapes to line mini pastry patties.
Bake for approx 15mins until set and golden. Turn out onto a wire tray to cool.
To make custard, heat cream and milk to scalding point.
In a generously sized bowl, lightly whisk eggs yolks with sugar and cornflour.
Remove cream from heat and pour over egg mix, whisking all the time.
At this point return pan to heat and precariously stir over a low heat until the custard thickens a little then quickly return to bowl - alternately play safe and do this procedure in a bowl over a pan of hot water!
Set aside to cool.
To assemble tartlets, fold 2 tablespoons of custard with an equal quantity of whipped cream & spoon into cases, topping with strawberries. Remaining custard will keep in fridge for another day and is perfect for serving with fruits or for fools/trifles.