Mini fruit tarts with pastry cream and caramel

Small tarts filled with pastry cream, fresh fruit and caramel.

Choose your flavour based on the fruit.

Preparation 30 min, cooling 1 hour, total approximately 1.5 hours. Makes 6.

Why it works

The pastry cream is soft and sweet, while the fruit determines which caramel works best. Ripe, sweet fruit? Choose Suboro Vanilla. Fresh, tart fruit? Choose Suboro Yuzu.

What you need:

• 6 tartlet shells (store-bought or homemade and blind-baked)

• 250 ml milk

• 3 egg yolks

• 50 g sugar

• 20 g cornflour

• 1 tsp vanilla extract

• Fresh fruit, such as raspberries, blueberries or apple

• Suboro Vanilla or Suboro Yuzu

Method:

1. Heat the milk until just below boiling point.

2. Whisk the egg yolks, sugar and cornflour until smooth, then gradually pour in the hot milk while stirring.

3. Return everything to the saucepan and stir over medium heat until the cream thickens. Remove from the heat and stir in the vanilla.

4. Cover the surface directly with cling film and leave to cool in the fridge for 1 hour.

5. Fill the tart shells with the pastry cream and arrange the fruit on top.

6. Finish with Suboro of your choice :)