Serves 6

Ingredients:

• 2 free range eggs
• 2 tbsp sugar
• 2 tsp plain flour, sifted
• 2 tsp cornflour
• 65ml full fat milk
• 65ml double cream
• ¼ tsp vanilla extract
• 6 individual sweet pastry cases
• 6 handfuls mixed fruit (berries and tropical fruits work particularly well)
• 6 tbsp apricot jam, preferably without any 'bits'

Method:

• Place the eggs and sugar in a bowl and whisk until thick and light. Add the flour, cornflour and vanilla extract and continue whisking until smooth.

• In a small saucepan, bring the milk to scalding point. Pour the milk into the egg mixture gradually whilst still whisking constantly until the mixture is completely smooth. Pour the mixture through a sieve into a clean saucepan and place over a medium heat.

• Cook the sieved pastry cream until very thick, stirring constantly, for about 2 minutes. Reduce heat to low and cook, stirring constantly, until the pastry cream no longer tastes of raw flour (about 2 minutes). Transfer the pastry cream to a bowl and allow to cool.

• Fill the pastry cases with the crème pâtissière and top with the selection of fruits.

• Gently heat the apricot jam to melt it, and use to glaze the tarts.

• Refrigerate until ready to eat.

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