INGREDIENTS
Shortcrust Pastry 500g ( ready made or home made)
500ml Milk
3 Vanilla Beans
120g Egg Yolks
100g Castor Sugar
40g Cornflour
1 punnet Cherries
METHOD
Line tart shells with shortcrust pastry about ½ cm thick, then prick the base of the shell which will stop pastry rising and let the air get underneath.
Bake 180 degrees for 15 minutes until golden brown.
For the crème patisserie filling put 500ml milk onto heat with three split and scrapped vanilla beans and a pinch of sugar which will stop the milk solids falling to the bottom and burning.
Beat egg yolks with castor sugar till pale in colour then add the cornflour and mix, when milk has come to the boil put 1/3 into the egg yolk mixture and mix well then add the remainder of the milk put back into the pot and back onto the heat, whisk continuously until thickened and just at the boil and cook out for 5 minutes on a medium heat.
Remove from the heat and cool over a bowl of ice continually whisking so it sets as a nice creamy paste.
Cool and then take the pastry shells out of the tins then fill them with a generous amount of the custard mixture.
Slice cherries and decorate the tarts.