Members recipe
Fresh Fruit Tartlet
Built around shortcrust pastry and egg yolks -- the method starts by heating the oven to 375F/190C.
Crisp pastry, vanilla cream, and a glossy crown of fresh fruit. Here it's built on shortcrust pastry, egg yolks and sugar -- a medium, dessert recipe that starts by heating the oven to 375F/190C, and is ready in roughly 50 minutes.
Worth the 50 minutes -- this is a weekend project that pays off.
A few technique steps to focus on, but nothing that needs special equipment.
Built around shortcrust pastry, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 1 sheet shortcrust pastry
- 2 egg yolks
- plus 6 more ingredients
Method
Heat the oven to 375F/190C. Press the pastry into tartlet tins (or one tart tin), prick the bases with a fork, line with paper and baking beans, and blind-bake 15 minutes. Remove the paper and beans and bake 5 minutes more until golden. Cool.
The rest of this recipe is for members.
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