tartlets with fruit, all from the garden

gosh I could just eat one of those Hilda, look delicious

Hilda you must stop doing this, I`m salivating just looking at the pics. Don`t mean it really keep the recipes coming.

Hahaha, I know you don't mean it ;-) Stroller.

But they are so easy to make! Really! And so delicious! And they keep for quite some time, baked but not yet filled, in an airtight container (like Tupperware, with a round lid). I sometimes make about 12 or 20, and store most of them for other occasions.

Your custard recipe needed too Hilda please:-)

Hi Bornagain,

I have to admit that I almost always use custard powder, like your Bird's (we have Imperial). You could of course make proper custard, with egg yolks, vanilla, sugar and cream or milk, yummy.
This is Delia Smith's recipe for proper custard:
Begin by splitting the vanilla pod lengthways and using the end of a teaspoon to scoop out the seeds. Then place the pod and the seeds in a small saucepan, along with the cream. Now place the pan over a gentle heat and heat it to just below simmering point.

While the cream is heating, whisk the egg yolks, cornflour and sugar together in a medium bowl using a balloon whisk. Next remove the vanilla pod from the hot cream. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.

When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.

Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. To serve it warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.

Hilda, you are so kind, thankyou. I didn't know one could use Birds custard in this way doh 8~/ Do you have to make it thick for this recipe? It would be better for my cholesterol than real custard lol:-))

Yes, just a bit, but not too thick, just not too runny...The less 'firm', the better I think.
(I meant the Bird's custard powder. Did you too?)

Hi Bornagain,
I seem to have forgotten to add the ingredients of Delia's 'Proper custard' recipe. Here they are...

Ingredients
1 vanilla pod
10 fl oz (275 ml) double cream
3 large egg yolks
1 teaspoon cornflour
1 oz (25 g) golden caster sugar
And the recipe all over again:
This is Delia Smith's recipe for proper custard:
Begin by splitting the vanilla pod lengthways and using the end of a teaspoon to scoop out the seeds. Then place the pod and the seeds in a small saucepan, along with the cream. Now place the pan over a gentle heat and heat it to just below simmering point.
While the cream is heating, whisk the egg yolks, cornflour and sugar together in a medium bowl using a balloon whisk. Next remove the vanilla pod from the hot cream. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again.
Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. To serve it warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.

And yes, Bornagain, better for the cholesterol, and for our hips ;-)

Birds will do me Hilda, I have always liked it, and yes it's healthier too lol:-)