Method:

Roll out 200g puff pastry dough and line 8 tartlet tins (10 cm diameter). Cover the pastry with foil and weigh it down with dried beans. Bake at 200g in a pre heated oven until golden yellow. Remove from oven and discard the foil and the dried beans.

Boil 125ml cream, 20g liquid butter, 1 vanilla pod and 40g sugar and then beat in 20g custard powder and 2 eggs. Fill the pastry cases with the cream mixture and bake again at 200°C until the filling solidifies. Remove from oven and allow cooling for 5 – 10 minutes before serving. Top up with fruits from Savina’s Mediterranean fruit delights cut in small and place on the cream mixture. Ready to be served!

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