Ingredients:
- 2 rolls of ready shortcrust pastry
- 6 yolks
- 5 dl milk
- 2.5 dl fresh cream
- 130 gr of sugar
- 70 gr of flour
- Some mint leaves
- Vanilla
- Some forest fruits
Preparation:
Grease the tartlets moulds. With a round food ring cut 8 discs from the ready shortcrust pastry, and then cover the moulds with them. Pierce the bottom with the prongs of the fork.
Cover each mould with pieces of aluminium and fill them with dried vegetables. Bake the tarts in the oven at 180 ° C for about 10-15 minutes, at the end remove them from the oven and let them cool; then remove legumes and aluminium and carefully unmould the pastry shells.
Cut the vanilla pod scraping internally and by dropping dark seeds in the milk. Boil the milk and mount separately the yolks with sugar and flour. Transfer everything into a pan. Cook in medium heat, stirring for at least 10 minutes, until the cream is thick.
Whip the chilled cream. Gently incorporate to the pastry cream. Then fill the tartlets with the Chantilly cream.
Decorate as desired with forest fruits and some mint leaves.
