BerryGrape Tartletts

Made these minis after noticing the luscious abundance of champagne grapes available at my heartland mart. Added the strawberries which happened to be in stock in my fridge. I made banana pastry cream as a twist.

Pastry

125g butter
1/4 cup icing sugar
1 egg
180g flour
50g ground almonds

Work out the above ingredients into a dough. Press into a tartlet mould and use a fork to prick holes onto the pastry.
This is to prevent the dough from puffing up during baking. Bake blind in a preheated 180 degrees oven for 15 - 20 mins or till golden brown. Cool on wire rack and remove pastry cases from the moulds. If not using immediately, store them in an airtight container.

Banana Pastry Cream

1 egg
60g sugar
2 tbsp custard powder
100ml banana-flavoured milk
100ml heavy cream
1 tsp vanilla extract

Whisk egg, sugar and custard powder till smooth. Scald the milk and heavy cream in another saucepan . Slowly add to the egg mixture, whisking all the time. Pour the mixture back into the saucepan and under low heat, stir continuously till it thickens to a prefered consistency, adding the vanilla along the way. Cool. To set aside, line a cling wrap directly onto the surface of the pastry cream to prevent a crust forming on its surface.

Pipe pastry cream into cooled pastry tarletts.(u may also brush the insides of the pasty tartletts with melted chocolate first - to prevent sogginess) Arrange champagne grapes, strawberries or any prefered fruit of yr choice. Brush with warmed apricot glaze.