Fruit Tartlets

Ingredients

• 300 g flour
• 200 g butter
• 100 g sugar
• 1 egg
• 2 Tbsp whipping cream
• 1 pinch salt
• flour (for working)
• soft butter (for the tins)
• 150 g white couverture chocolate (for glazing)
• 1 vanilla pod
• 0.5 l milk
• 4 yolks
• 100 g sugar
• 30 g flour (or cornstarch)
• 1 pinch salt
• 2 Kiwis
• 350 g mixed berries (e.g., blueberries, blackberries and raspberries)
• 1 packet clear tart glaze for 250 ml liquid

Instructions

1. 1.

   Knead all ingredients quickly into a smooth dough. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Roll out the dough on a floured surface, cut circles of about 8 cm diameter, and line greased tartlet tins or the wells of a mini-tartlet baking tray (about 4.5 cm diameter). Prick the base several times with a fork and bake in the preheated oven for 10-12 minutes until golden brown. Remove, let cool briefly, carefully lift from the tins, and allow to cool completely. Spread a thin layer of melted white couverture chocolate inside the tartlets and set aside.

4. 4.

   For the custard, split the vanilla pod lengthwise, scrape out the seeds and stir them into the milk; bring to a boil. Whisk the yolks with sugar until creamy, then fold in the flour. Slowly pour the hot milk into the yolk mixture while whisking, return everything to the pot, remove the vanilla pod, and cook over low heat, stirring constantly, until thickened (do not let it boil). Let cool slightly, then fill the tartlet tins with the custard using a piping bag if desired.

5. 5.

   Peel the kiwis, slice and cut into pieces. Rinse the berries. Spoon the colorful custard into the tartlets and top with fruit. Prepare the clear tart glaze according to package instructions and brush over the fruits for shine. Let set, then serve the fruit tartlets.