MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Matilda Tart
 Categories: Pastry, Dairy, Fruits
      Yield: 6 servings
 
MMMMM------------------SWEET SHORTCRUST PASTRY-----------------------
    225 g  Plain flour
      3 ts Icing sugar
    140 g  Cubed butter
      1 lg Egg yolk
      2 tb Water; approx

MMMMM----------------------CREME PATISSIERE---------------------------
      4    Egg yolks
     70 g  Caster sugar
    335 ml Whole milk
      1    Vanilla pod
     15 g  Plain flour
     15 g  Corn flour

MMMMM------------------------TO DECORATE-----------------------------
           Extra thick squirty cream
           Raspberries & Blackberries
 
  Pour flour and icing sugar into a bowl, add the cubed
  butter and rub it into the dry ingredients using your
  fingertips until it resembles fine crumbs. Make a well
  in the centre.
  
  Add the egg yolk and mix it into the dry ingredients
  with enough water to bring the dough together. I like to
  use a knife to help me bring it all together while it's
  too sticky to handle.
  
  Pour onto a lightly floured surface and knead with your
  hands until it forms a smooth dough. Place in the fridge
  to chill. This will make it easier to handle.
  
  Roll out the dough 2-3mm thick and line each tart case.
  Prick the bases with a fork and leave to chill in the
  fridge for 30 minutes.
  
  Line each chilled base with baking paper and fill with
  baking beans. Blind bake in a 200°C/400°F oven for 12
  minutes.
  
  Remove the baking paper and baking beans and continue to
  cook for a further 5-10 minutes until the pastry on the
  bottom has dried and looks golden. Leave pastry to cool
  for 10 minutes before transferring them to a cooling
  rack to cool completely.
  
  FOR THE CREME PATISSIERE, heat the double cream in a
  medium pan with the vanilla pod and seeds. (Cut the
  vanilla pod in half and use a knife to scrape out the
  seeds)
  
  Meanwhile, whisk together the egg yolks, sugar, plain
  flour and cornflour in a separate bowl until smooth.
  Keep whisking until it's paler in colour.
  
  When the milk is very hot, not boiling, whisk a third of
  it into the egg yolk mixture. To stop the bowl from
  slipping place a damp tea towel under the bowl.
  
  Pour that mixture back into the rest of the cream in the
  pan and heat until it boils and thickens. Making sure to
  continuously whisk the mixture or it could go lumpy.
  
  Pour the thickened mixture into a separate dish to
  chill. Place a damp piece of baking paper on top to stop
  a skin from forming. When it gets to room temperature
  pop it in the fridge.
  
  Add chilled Creme Patissiere into a piping bag. Pipe
  Creme Patissiere into each pastry case and line the
  inside edge of the tart with Raspberries.
  
  Make a circle inside of the Raspberries with
  Blackberries and fill the centre with whipped cream.
  
  Top with a final Raspberry and enjoy
  
  RECIPE FROM: https://www.tastemade.co.uk
  
  Uncle Dirty Dave's Archives
 
MMMMM