- Preparation time
- Cooking time
Put 150 gr of flour in a food processor or a large bowl and mix with ground almonds, 1 tablespoon of caster sugar, 85 of unsalted diced butter and a pinch of salt. Process or mix until your pastry looks like breadcrumbs. Do not over stir. Add one egg yolk, mix and form a pastry ball. Let it cool in the refrigerator for half and hour.
Place the milk and the vanilla bean in a large non stick saucepan over medium heat. In a separate bowl combine 3 egg yolks and the remaining sugar, mixing until you reach a fluffy and light yellow consistency.Add 2 tablespoons of white all purpose flour, a pinch of salt and mix well
When the milk starts boiling, remove the vanilla bean and remove it from the heat and pour it slowly slowly into the batter, stirring continuously.
Place the batter into the saucepan over medium heat, whisking continuously with a spatula, bring the mixture to the boil. Let boil for about 1 or two minutes, stirring constantly. Add the lemon zest and let cool until firm.
Grease 6 small tartlets tins. Gently press dough into the tins, and put them in the freezer for 30 minutes.
Preheat oven to 375°F. Take tart-tin out of freezer and poke the bottom in several places with a fork. Line with aluminum foil or oven proof paper with enough extra foil off the two of the sides to use for lifting. Fill with beans and bake blind for 20 minutes.
Remove from oven and remove the beans and let cool completely.
Wash and cut a selection of your favourite fruit and berries, let dry.
Whisk pastry cream into tart shells, smooth the surface and top with fruit pieces berries. Dust with confectioner’s sugar. Serve immediately after assembling.