Tartlets with cream and mixed berries

Pour the mix on the pastry board, add cutted butter, the egg and knead rapidly.

Let the dough rest in the fridge for 30 minutes covered with clingfilm. After roll up the dough, grease with butter some moulds, cover with shortcrust pastry and bake in preheated oven for 20 minutes to 180°C or so.

Meanwhile prepare the custard. Beat the egg yolks with sugar, pour this batter in a pot, add 360 ml of warm milk flavoured with a vanilla pod, sifted “00” flour and continue to melt, adding slowly another half glass of milk.

Let the tartlets cool and decorate with custard and fresh fruit.