Purple velvet tarts
Ingredients for pastry
- Egg yolk 1
- Flour 8 ounces
- Butter 5 ounces
- Cold water to knead as required
- Caster sugar 5 tbsp
Ingredients for custard
- Milk 2 cups
- Blue berry pie filling ½ tin
- Vanilla essence ½ tsp
- Sugar 6 tbsp
- Corn flour 2 tbsp heaped
Method for pastry
- Beat 5 ounce butter and 5 tbsp sugar add in 1 egg yolk, fold in 8 ounce flour and mix slightly into a dough, leave to rest in fridge for half hour, roll dough cut with tart cutter into small rounds, put into tart tray, bake for 20 minutes on 180 degree, remove and cool, fill with prepared custard cream, topped with tbsp of berries in centre, decorate with whipped cream if needed.
Method for custard
- In a sauce pan add 2 cups milk, 6 tbsp sugar, 2 tbsp corn flour and ½ tsp vanilla essence, cook stirring till thick.
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