Fruit tartlets

To prepare the fruit tartlets, you’ll first need to make your pie dough. If you like, you can work the ingredients by hand in the order that we suggest; otherwise, do so in a planetary mixer bowl using the flat beater. Pour in the flour, baking powder 1, and cold butter cut into small pieces2. Mix for a few minutes until the mixture becomes sandy in texture, then add the sugar 3

and salt 4. Turn on the mixer again and mix until everything is well crumbled. Flavor with the zest of half a lemon 5 and add the eggs 6.  

Knead until the mixture is firm 7. Transfer the dough to a flat surface and knead lightly with your hands to form a loaf 8. Then, cover with plastic wrap and leave to rest in the refrigerator for at least 1 hour 9. 

Once it has rested, take the dough and use a rolling pin to roll it out on a floured surface 10 to a thickness of ¼ inch (0.5 cm). Next, cut discs out 11 of the dough using a pastry cutter with a 3-inch (8 cm) diameter. Use these to line 22 scalloped molds with a 2¾-inch (7 cm) diameter, ensuring that the dough adheres well to the sides of the molds 12 and removing any excess dough.

Prick the bases with the prongs of a fork 13 to prevent them from rising as they cook. Bake the cases in a conventional oven preheated to 350°F (180°C) for around 18-20 minutes 14. Once golden brown, remove from the oven and leave to cool before turning out onto a tray 15. 

While the cases are cooling completely, prepare the pastry cream. Heat the milk together with the vanilla bean 16 and the seeds extracted from it. Meanwhile, beat the egg yolks with the sugar 17 in a small bowl before adding the cornstarch 18.

Stir gently with a beater to combine 10. Now that the milk is hot, remove the bean 20 and trickle a little on the mixture to dilute it, before mixing thoroughly with a beater 21. 

Transfer this mixture to the small saucepan containing the milk 22 and stir continuously on low heat 23 until the cream has thickened. The pastry cream is now ready. Transfer it to a bowl, cover with plastic wrap and leave to cool 24. 

Transfer the pastry cream to a pastry bag with a star-shaped nozzle 25 and fill the dough cases, garnishing with your choice of fruits. We chose strawberries, kiwi, and berries, with a few mint leaves to fragrance 26. Finally, dilute the jelly with hot water or place it in a small saucepan 27 and heat for a few seconds,

just enough to melt it 28. Glaze the fruit using a small brush 29, and your fruit tartlets are ready to serve 30!