Delicious sweet canapés that are easy to make. Make creme patissiere beforehand, and use bought pastry cases. Assemble and serve on the day.
In a saucepan on a low heat, warm the milk and vanilla. Heat gently until the liquid is just simmering.
In a bowl, whisk the egg yolks, sugar and flours with an electric whisk until pale and creamy.
Add one third of the hot milk mixture to the egg, flour and sugar. Whisk together.
Add the resulting mixture to the rest of the milk in the saucepan. Heat gently, stirring all the time until the custard is thick and coats the back of a wooden spoon.
Allow the custard to cool. Store in the fridge, either in a piping bag or with cling film pressed to the surface, until you are ready to assemble the mini fruit tarts.
Fill the tart cases with the creme patissiere.
Top the tartlets with soft fruit. Garnish with mint leaves and serve immediately.
Hints & Tips for Creme Patissiere
Hints & Tips for Mini Fruit Tart Canapés