High Tea LOW SUGAR!
Fruit tartlet
Add an elegant Parisian patisserie flair to teatime with these glazed fruit pastries.
Makes 12 • Ready in 1 hr, plus chilling and infusing
320g shortcrust pastry
200g frozen or fresh strawberries, raspberries and blueberries
5tbsp low-sugar marmalade mint leaves (optional)
for the crème patissière:
300ml semi-skimmed milk
1 vanilla pod
1 egg yolk, plus 1 whole egg
25g Silver Spoon caster sugar with Stevia
25g flour
you will need:
12 x 6.5cm diameter tart tins; baking
parchment and baking beans; piping bag with a 2cm nozzle
Heat the oven to 200C/Gas 6. Roll out the pastry and use to line the tart tins, then place on a baking tray and chill for 10 mins. Line the cases with baking parchment and baking beans, and cook for 10 mins. Remove the paper
