Custard Tarts

Ingredients

Paté Sucrée, baked blind in small pastry tins
600 ml heavy cream
5 egg yolks
35 g caster sugar
15 g cane sugar
1 tsp vanilla bean paste
Fresh Fruit to decorate

Instructions

Pre-heat the oven to 300 degrees F.

Pour the cream into a small pan over a medium heat and bring just to the boil.

Beat the egg yolks, sugars and vanilla together, and slowly add the cream, stirring gently.

Pour the custard into the pastry shells, filling to the brim. Bake for 20–25 minutes, until just set with a slight wobble.

Decorate with fresh fruit and sifted, powdered sugar.