Fresh fruits tartlets
35
25
6
No
Ingredients
For the custard:
- Preheat oven at 350°F (180°C). In a casserole, simmer milk without boiling. Remove from heat and set aside. In another casserole, whip sugar and egg yolks until the mixture turn white. Add flour and vanilla while whisking, until homogenization. Pour warm milk and heat at medium heat, while continuously stirring up until the mixture thickers. Remove from heat and cool down.
For the tartlets:
- Over a lightly floured surface, lay down the dough. With a circular cookie cutter of 13 cm (5 inches), cut six dough circles and set into six pie mold of 10 cm (4 inches) each.
- Prick the dough with a fork. Cover with aluminium paper each tartlets and fill with dry beans.
- Oven bake for 15 minutes. remove beans and aluminium paper.
- Continue baking 10 minutes, until the crust is well colored. Remove from oven and cool down. In a small casserole, melt currant jam.
- Divide custard over each cooled down tartlets. Garnish with fruits and coat with currant jam. Set aside in the refrigerator until comes the time to serve.
Preparation
Side-by-side mode
For the custard:
- Preheat oven at 350°F (180°C). In a casserole, simmer milk without boiling. Remove from heat and set aside. In another casserole, whip sugar and egg yolks until the mixture turn white. Add flour and vanilla while whisking, until homogenization. Pour warm milk and heat at medium heat, while continuously stirring up until the mixture thickers. Remove from heat and cool down.
For the tartlets:
- Over a lightly floured surface, lay down the dough. With a circular cookie cutter of 13 cm (5 inches), cut six dough circles and set into six pie mold of 10 cm (4 inches) each.
- Prick the dough with a fork. Cover with aluminium paper each tartlets and fill with dry beans.
- Oven bake for 15 minutes. remove beans and aluminium paper.
- Continue baking 10 minutes, until the crust is well colored. Remove from oven and cool down. In a small casserole, melt currant jam.
- Divide custard over each cooled down tartlets. Garnish with fruits and coat with currant jam. Set aside in the refrigerator until comes the time to serve.
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