Fruit Tartlets

Sugar Pastry

Ingredients:
100gm icing sugar
100gm butter, at room temperature
 1 egg
1/4 tsp vanilla
250gm all purpose flour

Instructions:

• In a bowl of a  stand mixer, beat the butter and sugar until light in color and fluffy.  Beat in the egg and vanilla. Add the flour mixture and beat on low speed until combined. Take the dough out and form a ball. Wrap the dough with a plastic wrap and refrigerate for 20 minutes.
• Roll the dough onto a lightly floured surface. Using a medium round cutter, cut the pastry and press them into tart shells.
• Bake at 190C until golden brown.
• Let them cool completely before piping the vanilla cream.

Vanilla Pastry Cream

Ingredients:
350 ml milk
70gm white sugar
4 yolks
40gm cornstarch
35gm butter
1 tsp vanilla

Instructions:

• Combine 300gm milk and sugar in a pan and bring them to a boil over medium heat. Remove from heat. 
• In a separate bowl, whisk the remaining milk, yolks and cornstarch until smooth. Temper the egg mixture by slowly beating about quarter of the hot milk in a thin stream. 
• Pour the egg mixture into the hot milk and return them over the heat and bring them to a boil, constantly whisking.
• When it starts to thicken, remove from the heat. Stir in the vanilla and butter until completely blended in.
• Transfer to a clean bowl and cover with plastic wrap to avoid the cream from forming a crust.
• Cool in refrigerator.

Assembly:
Pipe the cream into the shells and arrange the fruit of your choice such as strawberries, peaches, kiwis, cherries or grapes.