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@inthekitchenwithkate is here to make Matilda's adorable fruit tart! 🍓⠀

Save the recipe on the Tastemade app (📲 Link in bio)⠀

Ingredients: ⠀
Sweet Shortcrust Pastry⠀
225g plain flour⠀
3 tsp icing sugar⠀
140g cubed butter ⠀
1 large egg yolk ⠀
approximately 2 tbsp water ⠀
Creme Patissiere⠀
4 egg yolks⠀
70g caster sugar⠀
335ml whole milk⠀
1 vanilla pod⠀
15g plain flour⠀
15g corn flour⠀
To decorate⠀
extra thick squirty cream⠀
Raspberries & Blackberries⠀

Method: ⠀
Pour flour and icing sugar into a bowl, add the cubed butter and rub it into the dry ingredients using your fingertips until it resembles fine crumbs. Make a well in the centre. ⠀
Add the egg yolk and mix it into the dry ingredients with enough water to bring the dough together. ⠀
Pour onto a lightly floured surface and knead with your hands until it forms a smooth dough. Place in the fridge to chill. ⠀
Roll out the dough 2-3mm thick and line each tart case. Prick the bases with a fork and leave to chill in the fridge for 30 minutes. ⠀
Line each chilled base with baking paper and fill with baking beans. Blind bake in a preheated oven at 200ºC for 12 minutes. ⠀
Remove the baking paper and baking beans and continue to cook for a further 5-10 minutes until the pastry on the bottom has dried and looks golden. Allow to cool. ⠀
For the Creme Patissiere, heat the double cream in a medium pan with the vanilla pod and seeds. ⠀
Meanwhile, whisk together the egg yolks, sugar, plain flour and cornflour in a separate bowl until smooth. Keep whisking until it’s paler in colour. ⠀
When the milk is very hot, not boiling, whisk a third of it into the egg yolk mixture. ⠀
Pour that mixture back into the rest of the cream in the pan and heat until it boils and thickens. ⠀
Pour the thickened mixture into a separate dish to chill. Place a damp piece of baking paper on top to stop a skin from forming. When it gets to room temperature pop it in the fridge. ⠀
Pipe Creme Patissiere into each pastry case and top with fruit.⠀

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