You will need:
For the Pastry:
200g Plain Flour
1tbsp Caster Sugar
130g Butter
1 Egg
1 tbsp water
For the Crème Patisserie:
300ml Milk (Whole or Semi Skimmed)
4 Egg Yolks
60g Caster Sugar
25g Plain Flour
1tsp Vanilla Essence
Topping:
400g Mixed Fruits
1 tbsp Icing Sugar
Method:
Firstly we will make the pastry. In a bowl, to your flour add your caster sugar and mix until well combined. Then mix in the butter with the tips of your fingers until it resembles breadcrumbs.
Then add the pre beaten egg and mix. As the mixture comes together as a dough you may need to add water to help bring it together, only add a little bit at a time. Then chill in the fridge for about an hour.
The on a pre-floured work surface, roll your pastry out. You want to have a thickness of about half a cm.
Then prepare your fairy cake tray by greasing with butter then put a strip of baking paper across each of the holes to make it easier to remove each case.
Then cut out your pastry using a circle cutter that is slightly bigger than your fairy cake tray and line each hole in your tray with them.
Then cut out a circle of baking paper for each pastry case and line the inside, filling each with baking beans. If you don't have baking beans you can use uncooked rice.
Then blind bake in a pre heated oven at Gas Mark 6, 200C, 180 Fan for 8 to 10 minutes. Remove the baking beans and baking paper and pop back in the oven for 4 to 5 mins. Then allow to cool.
For the Crème Patisserie, to the 4 egg yolks add the caster sugar and whisk until pale and thick.
Sieve in the flour and whisk well.
Then to a saucepan over a low heat, add the milk and vanilla essence and mix. Bring to a boil then slowly add the milk mixture to the egg mixture whisking well after each addition.
Then return the mixture to the saucepan and whisk over a low heat until it comes to a boil and thickens. (If you find the eggs start to scramble as the heat is too high, remove from the heat and push through a sieve to remove any large lumps. Then return over a lower heat and continue to cook until thickened).
Once thickened, remove from the heat and put into a bowl covering with clingfilm to stop a film from forming.
Then to assemble, to the bottom of each pastry case add some of the crème patisserie. Then top with your fruits, sprinkling the top of each with the icing sugar.
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