Tarte aux Fruits with Crème Pâtissière:
By Antony Worrall Thompson
Serves: Six
Ingredients
2 free range eggs
2 tbsp sugar
2 tsp plain flour, sifted
2 tsp cornflour
65ml full fat milk
65ml double cream
tsp vanilla extract
6 individual sweet pastry cases
6 handfuls mixed fruit (berries and tropical fruits work particularly well)
6 tbsp apricot jam, preferably without any 'bits'
Method
Place the eggs and sugar in a bowl and whisk until thick and light. Add the flour, cornflour and vanilla extract and continue whisking until smooth.
In a small saucepan, bring the milk to scalding point. Pour the milk into the egg mixture gradually whilst still whisking constantly until the mixture is completely smooth. Pour the mixture through a sieve into a clean saucepan and place over a medium heat.
Cook the sieved pastry cream until very thick, stirring constantly, for about two minutes. Reduce heat to low and cook, stirring constantly, until the pastry cream no longer tastes of raw flour (about two minutes). Transfer the pastry cream to a bowl and allow to cool.
Fill the pastry cases with the crme ptissire and top with the selection of fruits.
Gently heat the apricot jam to melt it, and use to glaze the tarts.
Refrigerate until ready to eat.
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Friday 10 February 2012
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