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Berry Tarts With Bay Cream Recipe

by Global Cookbook

Ingredients

5 ounce all purpose flour 3 ounce icing sugar 2 ounce grnd hazelnut 4 ounce unsalted butter 2 Tbsp. ice water 2 x egg, yolk

2 ounce caster sugar 1 ounce all purpose flour 1 1/4 c. lowfat milk 4 x bay leaf 2 Tbsp. mascarpone cheese

Directions

1. For the pastry, sift the flour and icing sugar into a food processor. Add in the grnd hazelnuts and pulse. Add in the butter and pulse till the mix resembles breadcrumbs. Turn into a bowl and add in just sufficient water to bring the dough together into a ball with your hands. Wrap in cling wrap and refrigeratefor an hour in the fridge. Roll out to line tartlet tins, prick with a fork and bake blind for 15 min. Remove the beans and foil and bake for a further 5 to 8 min. Remove from the tins and allow to cold.
2. For the Bay Filling::Preheat oven to 375 degreesMeanwhile, mix together the egg yolks, sugar and flour. In a heavy-bottomed saucepan bring the lowfat milk and bay leaves to the boil. Remove from the heat once it bubbles. Slowly add in the egg mix, whisking constantly. Cook over a low heat for 4 to 5 min till no lumps remain. Remove the bay leaves, cold and cover with cling film.
3. Just before serving, stir the mascarpone into the bay cream. Fill the pastry cases with the cream, top with berries and serve immediately.

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