A simple delight: Mini fruit tartlets
<p>Serves 8</p>
<p>These mini fruit tartlets can be "dressed up" or "dressed down" depending on the situation. <br />Serve with beautiful fresh berries for a dinner party or half a peach or slices of pear or kiwi for a casual cup of afternoon tea. The tarts will travel well in a sealed plastic container and easy are to prepare ahead of time for your next picnic. Here are more ideas on <a href="https://www.wyza.com.au/articles/lifestyle/food-and-wine/how-to-pack-the-perfect-picnic.aspx">how to pack the perfect picnic.</a></p>
<p>Recipe as seen on: <a href="http://www.dailygourmet.co.uk/">dailygourmet.co.uk</a></p>
<p><strong>Ingredients</strong></p>
<p><strong>Shortcrust pastry</strong></p>
<ul>
<li>200 g plain flour</li>
<li>100 g unsalted butter, cut into small cubes</li>
<li>3-4 tbsp cold water</li>
</ul>
<p><strong>Creme patissiere</strong></p>
<ul>
<li>300 ml semi-skimmed milk</li>
<li>1 teaspoon vanilla extract</li>
<li>3 egg yolks (free range)</li>
<li>2 tbsp plain flour</li>
<li>100g caster sugar</li>
<li>Tartlets</li>
<li>Mixed fruits of your choice (strawberries, blueberries, grapes, etc.)</li>
</ul>
<p><strong>Directions</strong></p>
<p><strong>Pastry</strong></p>
<p>1. Sift the flour into a large mixing bowl, add the butter.</p>
<p>2. Rub the butter into the flour with your hand, until it starts looking like breadcrumbs, work quickly to prevent the dough becoming warm.</p>
<p>3. Add the water slowly to the pastry and mix with a cold knife until it starts forming a dough, you can add more water if the pastry is too dry. </p>
<p>4. Wrap the dough in cling film and put into a fridge for 30 minutes. </p>
<p>5. Roll it out with a rolling pin.</p>
<p><br /><strong>Creme patisserie</strong></p>
<p>1. Warm the milk in a small saucepan (don't bring to boil).</p>
<p>2. In a large bowl whisk the yolks and sugar, when smooth sift in the flour, combine together.</p>
<p>3. Add the warm milk (slowly) to the mixture. Whisk continuously.</p>
<p>4. Put the mixture back into the saucepan, gently bring to boil whisking continuously until thick and creamy. Remove from the heat and leave to cool.</p>
<p><br /><strong>Tartlets</strong></p>
<p>1. Preheat your oven to 180°C (160°C fan assisted).</p>
<p>2. Line the pastry in your mini tart tins, prick the base with a fork, put it into the oven and blind-bake it for 12 minutes (to blind-bake it, cover the pastry with baking paper and fill it with baking beans).</p>
<p>3. Remove the beans and the paper, bake for another 12 minutes, until the pastry is golden.</p>
<p>4. When baked, remove from the oven and put on a wire rack to cool completely.</p>
<p>5. Fill the bases with creme patisserie, smooth the surface out with a spoon or spatula.</p>
<p>6. Arrange your selection of fresh, sliced fruits on top and serve.</p>
<p><em>Republished with permission from <a href="https://www.wyza.com.au/recipes/mini-fruit-tartlets.aspx">com.au.</a></em></p>
