Instructions: Method:
MIX flour, salt and sugar together in a mixing bowl. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add lightly beaten egg yolks, vanilla essence and blend well. Add in water to combine the mixture into a firm dough. Knead pastry until smooth.

Roll dough out on a floured surface into 3mm thickness and cut into 7.5cm circles with a pastry cutter. Line tartlet moulds with pastry and refrigerate for 30 minutes.

Prick base of tartlets and bake blind in a preheated oven at 190 degrees C for 10 minutes. Remove paper and beans and continue to bake 5 minutes more until pastry is golden brown. Leave tartlet cases to cool in the moulds before turning out onto a wire rack to cool completely.

Spoon custard filling into prepared tartlet cases and decorate with fruits as desired. Brush over with glaze to give it a shine and also to preserve the fruits.

Filling:
200ml UHT milk
3 tbsp sugar
Mix together:
2 tbsp corn flour
1 tbsp custard powder
1/4 tsp salt
50ml UHT milk
1/4 tsp vanilla essence

Method:
HEAT milk in a deep saucepan until warm and sugar has dissolved. Pour half amount of warm milk into the corn flour mixture. Stir well then add to the remaining milk and bring to a low boil. Keep stirring until mixture starts to thicken.

Remove from heat and add in the vanilla essence.

For the Glaze:
3 tbsp apricot jam
1 tbsp water

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