Blackcurrant and Custard Tartlets

Blackcurrant Tartlets

Ingredients

• 120g plain flour
• 50g caster sugar
• 50g cornflour
• 125g unsalted butter
• Blackcurrant jam
• Fresh blackcurrants (for decoration)

Method

1. Preheat the oven to 170°C (Gas Mark 2).
2. Sift the flour into a large bowl. Cube the butter and rub it into the flour until the mixture resembles breadcrumbs.
3. Stir in the caster sugar, then bring the mixture together with your hands to form a dough.
4. Place a spoonful of dough into each tartlet case. Using your fingertips, press it evenly across the base and up the sides.
5. Scrunch a circle of greaseproof paper into each tartlet and fill with baking beans. Chill in the fridge for about 30 minutes.
6. Blind bake for 15 minutes. If the pastry has puffed up, prick it gently with a fork.
7. Remove the baking beans and paper, then return to the oven for another 10 minutes, until lightly golden.
8. Spoon a generous dollop of blackcurrant jam into each tart and bake for a further 5 minutes.
9. Carefully remove the tartlets from the tin.
10. Decorate with fresh blackcurrants and glaze by brushing with a little melted jam.

Custard Tartlets

Ingredients

• 160g plain flour
• 125g unsalted butter
• Cold water
• 1 whole egg
• 2 egg yolks
• 110g caster sugar
• 2 tbsp cornflour
• 400ml milk

Method

1. Sift the flour into a large bowl. Cube the butter and rub it into the flour until the mixture resembles breadcrumbs.
2. Using a knife, stir in just enough cold water to bring the mixture together into a dough.
3. In a small pan, combine the egg yolks, sugar, and cornflour. Gradually add the milk, stirring until smooth.
4. Place over a medium heat and stir continuously until the mixture thickens and just begins to boil.
5. Remove from the heat and pour the custard into a bowl to cool.
6. Preheat the oven to 200°C / Gas 6.
7. Roll out the pastry on a cold surface to about 3mm thickness. Cut out circles and use them to line a tartlet tin.
8. Spoon the cooled custard into the pastry cases, then grate a little nutmeg over the top.
9. Bake for 20–25 minutes, or until golden.

Best eaten warm.