Fruit Tartlets Draft

How I make it

Pastry

1. Put all the pastry ingredients except the eggs in a food processor and pulse briefly until crumbly.

2. Add the eggs and keep pulsing until the dough forms a ball.

3. Roll into a log 2 inches (5 cm) across, wrap in plastic wrap and chill for at least 1 hour.

4. Slice into rounds about ¾ inch (2 cm) thick and flatten each on a floured surface, by hand or with a rolling pin, to ⅛ inch (3 mm).

5. Press into tartlet pans and prick with a fork.

6. Bake in an oven preheated to 350°F (180°C) for 20-30 minutes, until browned.

Pastry cream

1. In a bowl, dissolve the cornstarch in a little of the milk. Add the yolks and whisk.

2. In a heavy-bottomed saucepan, bring the rest of the milk to a boil with the vanilla bean and sugar.

3. Turn off the heat and gradually whisk the hot milk into the cornstarch mixture to temper it.

4. Return to the stove and cook, stirring, until thick. Let cool.

5. Cover with plastic wrap so no skin forms. Take out the vanilla bean only just before using.

Assembly

1. When the shells have cooled, fill with pastry cream and top with seasonal fruit.

What I've learned

• I prefer to flatten the dough on a silicone mat.