Cornish Food Market

Fresh Berry and Cream Tartlets

Method

A very special summer dessert. Makes 8-10 individual tartlets which can be assembled and chilled for up to 4 hours before serving. You can use all the extra egg whites to make meringues!

1. Make the pastry: in a medium bowl stir together the flour and the sugar. Using your fingers, gently rub the butter into the flour until the pieces are pea-sized. In a separate bowl stir together the egg and ice water. Gradually stir egg yolk mixture into the flour mixture. Gently knead the dough just until a ball forms. Cover the dough with cling film and refrigerate for 30 to 60 minutes or until the dough is easy to handle.
2. On a lightly floured surface, roll out the dough and cut 8-10 circles with a 4-inch / 10cm pastry cutter. Line each tin with the pastry and prick the bottom and sides of the pastry with a fork. Line each tin with a double thickness of foil and bake at 230C / 450F / 210C fan oven for 8 minutes. Remove the foil and bake for a further 5 to 6 minutes or until pastry shells are golden. Remove from oven and cool on a wire rack.
3. Now prepare the pastry cream: In a medium heavy saucepan combine the sugar, cornflour and salt. Gradually stir in the cream. If desired, add the vanilla pod. Cook and stir over medium heat until thickened and bubbly. Cook and stir for another minute. Gradually stir half of the hot mixture into the egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a boil; reduce heat. Cook and stir for 2 minutes. Remove from heat and remove the vanilla pod. Strain into bowl and place the bowl of pastry cream in a bowl of iced water; chill for 5 minutes, stirring occasionally. Cover the surface with cling film to avoid a 'skin' forming on the cream. Chill for about 4 hours until ready to serve and do not stir.
4. Divide the pastry cream evenly among the pastry shells. Arrange the fresh berries on the top of each tart. To serve, remove from tart tins.

Ingredients

For the sweet pastry:
150g / 5 oz strong flour
50g / 2 oz caster sugar
110g / 4 oz chilled unsalted butter
2 free-range egg yolks, beaten
1 tablespoon ice water

For the pastry cream:
110g / 4 oz caster sugar
4 teaspoons cornflour
¼ teaspoon salt
425ml / 16 fluid oz single cream
1 vanilla pod, split lengthways (optional)
4 egg yolks, beaten

To top:
Fresh strawberries, raspberries and blueberries