Fruity jewelled tarts
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By Claire
35 mins
About This Recipe
These pretty fruit tarts are perfect for picnics or make-ahead summer desserts. The buttery pastry and vanilla custard filling is to die for.
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Recipe Tags
Fruity jewelled tarts
Instructions
Ingredients
For the pastry
- 350g/12oz plain flour, plus extra for dusting
- 115g/4oz icing sugar, sifted
- pinch salt
- 225g/8oz cold unsalted butter, cut into cubes
- 1 free-range egg, plus 2 egg yolks, lightly beaten
For the filling
- 6 egg yolks
- 90g/3¼oz caster sugar
- 40g/1½oz cornflour
- 450ml/16fl oz full-fat milk
- 2 vanilla pods, split lengthwise
- 50ml/2fl oz double cream
- 45g/1½oz unsalted butter, cut into small pieces
- 1-2 tbsp elderflower cordial, preferably homemade
- 400g/14oz mixed berries, such as redcurrants, blueberries, raspberries and strawberries
- 170g/6oz redcurrant jelly, to glaze
Nutritional Information
plain flour
icing sugar
salt
butter
egg yolks
caster sugar
cornflour
milk
vanilla pods
double cream
elderflower
berries
redcurrants,
blueberries
raspberries
strawberries
redcurrant jelly
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Fruity jewelled tarts