Berry tartlets

Berry tartlets

By
From
Under the Walnut Tree
Makes
8-16
Photographer
Fanny Bergenström

Small, elegant tartlets filled with vanilla custard and topped with berries. We often use assorted berries, such as small, halved strawberries and a few blueberries or blackberries. You can bake the pastry shells in advance, but don’t fill them until the day you serve them.

Ingredients

Quantity Ingredient
180g plain flour
2 tablespoons caster sugar
150g cold butter, in cubes
1 tablespoon cold water

Filling

Quantity Ingredient
300ml * vanilla custard [rid:5401]
600g fresh berries
200ml redcurrant jelly or apricot jam, mixed with 2 tablespoons of water

Method

  1. Measure out the flour and sugar in a bowl and rub in the butter with your fingers until the mixture resembles breadcrumbs. Add the water towards the end, and quickly work into a dough. Let it rest for about 15 minutes.
  2. Grease small metal tartlet tins, 6 or 10 cm in diameter, or muffin tin holes. Preheat the oven to 180°C.
  3. Divide the dough into 8 or 16 pieces, and use a floured thumb to press the dough into the tins. Bake the shells for 12-15 minutes, or until golden. Let them cool.
  4. Prepare the vanilla custard and leave to cool as well. Fill the tartlets with custard and top with the berries.
  5. To glaze the tartlets, melt the jelly or jam with the water in a small saucepan over low heat, and then let the jelly cool slightly until partly set. Quickly spoon it over the berries in the tartlets and allow to cool completely.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again