Name: Tiny Sweet Tartlets with Crema & Fruit
Yield: Makes about 45
Ingredients: 125 g(4½ oz) butter, cut into cubes; 250 g(9 oz/2 cups) plain (all-purpose) flour; 40 g(1½ oz) caster (superfine) sugar; 675 ml(23 fl oz/2⅔ cups) milk; ½ tablespoon olive oil; 30 g(1 oz) cornflour (cornstarch); 30 g(1 oz) plain (all-purpose) flour; 125 g(4½ oz) caster (superfine) sugar; 40 g(1½ oz) butter; 3 egg yolks; 125 ml(4 fl oz/½ cup) pouring (single) cream; 1 teaspoon vanilla extact

Preparation info

Makes about
45

Difficulty
Medium

Appears in

Apples for Jam

By Tessa Kiros

Published 2010

About

Top these with fresh fruit such as raspberries, grapes, pomegranate seeds and wild strawberries. If you like, you can make the tart cases and crema the day before, but whisk the cream into the crema just before filling the cases. You will probably have some crema left over, so you could dollop it into pancakes, or eat it with biscuits or just straight off the spoon.