Kiwi tartlets
By: Daniela Apostol
Published: Wednesday, January 13, 2016 - 3:01pm

Ingredients




For the pastry:
100 g plain flour
50 g butter
1 1/2 tbsp milk
2 tbsp icing sugar
For the filling:
100 g heavy cream
2 medium eggs
3 tbsp icing sugar
1/4 tsp vanilla essence
To decorate:
3  kiwis

Preparation

1 Preheat the oven to 180 degrees C. 2 Sift the flour in a large bowl. 3 Cut the butter in small cubes, then add it to the flour and rub it in with your fingertips until it resembles breadcrumbs. 4 Add the icing sugar and milk and knead the dough into a ball. 5 Cover the bowl with clingfilm and refrigerate for 30 minutes. 6 Transfer the dough to the working surface and use a rolling pin to roll the dough into an approximately 1/4 cm thickness. 7 Carefully roll it around the pin, then line 2 tart tins, pressing gently around the edges and the base. 8 Cover with baking sheet, then fill the tart tins with ceramic baking beans. This will prevent the dough from shrinking in the oven. 9 Bake for 20 minutes, then remove the sheet and ceramic baking beans and bake for a further 5 minutes. 10 Set aside to cool. 11 To make the filling, add the heavy cream to a bowl, mix in the eggs, sift in the icing sugar and add the vanilla essence.  Mix well. 12 Fill the 2 pastries with the cream mixture, then bake for 10-15 minutes until the cream is set and firm to touch. 13 Remove from the oven and leave to cool completely. 14 Decorate with kiwi.

About

Oh-so-pretty kiwi tartlets with custard cream filling