Fruit Tartlets with Peach, Berries and Cream

Ingredients

• 250 g flour
• 125 g cold butter
• 3 tbsp sugar
• 1 pinch salt
• 1 egg
• 400 ml milk
• 1 vanilla pod
• 4 yolks
• 80 g sugar
• 25 g flour
• 1 pinch salt
• 8 peaches (halves) canned
• 8 strawberries
• 100 g whipping cream
• mint

Instructions

1. 1.

   Sift the flour onto a work surface, mix with sugar and salt, then make a well in the center. Cut the cold butter into small pieces and distribute around the well; add the egg, about 30 ml lukewarm water, and cut everything together with a knife until fine crumbs form. Quickly knead by hand into dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Slice the vanilla pod lengthwise, scrape out the seeds and stir them into the milk; bring to a boil.

3. 3.

   Beat the yolks with sugar in a bowl until creamy, then fold in the flour. Whisk the boiling milk into the yolk mixture, return everything to the pot, remove the pod, and simmer over low heat while stirring constantly until it thickens.

4. 4.

   Strain the vanilla custard through a sieve, let cool, and dust the surface lightly with sugar to prevent skin formation.

5. 5.

   Roll out the dough between two sheets of parchment paper and line greased tartlet tins. Bake in a preheated oven at 180°C for about 30 minutes until golden yellow. Remove, cool, and release from the tins onto a cooling rack.

6. 6.

   Drain the peaches and cut into wedges. Wash, trim, and halve the strawberries. Whip the cream to stiff peaks.

7. 7.

   Spoon some custard onto each tartlet, top with peach wedges, add a dollop of whipped cream, and garnish with strawberry slices and mint leaves.