Ingredients
For the pastry
60g butter
110g flour, plus extra for dusting
30g caster sugar
1 egg yolk
For the crème pâtissière
1 tbsp cornflour
60g caster sugar
1 egg and 1 egg yolk
100ml milk
150ml double cream
1 vanilla pod, split lengthwise
To assemble
200g summer berries
3 tbsp apricot preserve
Juice of 2 small lemons
Method
To make the pastry, rub the butter into the flour until they resemble fine breadcrumbs. Add the sugar and egg yolk and mix to form a soft dough, adding cold water if too dry. Wrap in clingfilm and chill for 1 hour.
Preheat the oven to 180ºC (Gas Mark 4). Roll out the pastry to a thickness of 3mm. Stamp out 24 rounds using a 6cm fluted cutter and press one into each hole of a mini tart tin. Chill for 30 minutes. Line each pastry case with baking parchment and fill with baking beans. Bake for 12–15 minutes. Leave to cool completely on a rack.
To prepare the crème pâtissière, whisk the cornflour, sugar, egg and egg yolk until creamy. Put the milk, cream and vanilla in a pan and bring to the boil. Pour over the egg mix, whisking all the time. Return to the pan and cook for a few minutes
until thick, then remove the vanilla. Sieve to remove any lumps and cool. To assemble, pipe or spoon the crème pâtissière into the pastry cases. Top with berries. Melt the apricot preserve and lemon juice together in a pan and brush the mixture over each tartlet to glaze.
Adapted from Mini Cakes by Hannah Miles (Ryland Peters & Small, £9.99)
More baking inspiration from Junior:
Chocolate whoopie pies
Flowering garden cake
