Fruit Tartlets

I made these during the First Lady's visit to Tokyo.

Pastry
Butter 45 grams
Icing Sugar 40 grams
Egg yolk 1 (medium size egg)
Vanilla essence 1/4 teaspoon
Milk 10cc
Flour 90 grams

1. Beat butter, add in sugar and beat till light.
2. Add in egg yolk and beat.
3. Add in milk, vanilla essence and stir well.
4. Add in sieve flour and mix well and make a dough.
5. Take out the dough and flaten it. Cover with plastic wrap and refrigerate for 20 mins or longer.
6. Dust off your table with flour. Use rolling pin to shape the dough.
7. Dust off excess flour and put into 15 cm mould and blind bake in a preheated oven 180F for 13 mins.
8. Remove from oven, take out the baking beans and continue baking for another 13 minutes.
9. Take out from oven and let it cool.
* If you want to make mini tartlets just cut them accordingly as per the size of your muffin tray.

Custard
Egg yolk 2 (medium size egg)
Sugar 50 grams
Flour 20 grams
Milk 200 cc
Vanilla essence 1/2 teaspoon
Orange Essence few drops (optional)
fresh cream 60 grams
Gelatine 4 grams mix with warm water 20cc

1. Warm milk in a pan.
2. In a separate bowl, beat egg yolk, add in sugar and beat till light.
3. Add in flour and stir well.
4. Put warm milk and stir well.
5. Sieve the mixture back to pan and stir until it becomes thicken.
6. Remove from pan and put in a plate. Flaten it and cover with plastic wrap. Refrigerate for 5 mins or longer.
7. Take out from the fridge, beat the custard and add vanilla essence and orange essence.
8. In another bowl, beat fresh cream and add gelatine.
9. Pour fresh cream mix into the custard and beat well.

Spread the custard mixture on the crust and decorate with assorted fruits.
Glaze with fruit syrup (if you dont have, no need to glaze but it wont look shiny, I didnt put either for the tartlets in the picture). Kalau nak senang lagi beli je ready made tartlets tu...