Fruit tarts with Rodda’s clotted cream Crème Pâtissière
A classic bake
These fruit tarts can be topped with any seasonal fruit and enjoyed all year round.
15 ingredients
Prep 1-2 hours
Cooking 25 minutes
Serves 6 people
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Ingredients
- For the pastry
- 220g plain flour
- 100g Rodda's Cornish butter, chilled and cubed
- 75g caster sugar
- 1 egg, beaten
- For the crème patisserie
- 125ml Rodda's Cornish full fat milk
- 125g Rodda’s Cornish clotted cream
- 2 medium egg yolks
- 30g caster sugar
- ½ tsp vanilla extract
- 20g corn flour
- 20g butter
- A selection of soft fruits such as strawberries, kiwis, mandarin segments
- To finish
- 2 tbsp apricot jam
- 2 tbsp water
- Rodda’s Cornish clotted cream
Method
- To make the pastry, place the flour, sugar, and butter in a bowl, rubbing the ingredients together to combine until it resembles breadcrumbs. Alternatively, you can pulse in a food processor.
- Add the egg to the mixture, then using a round ended knife, mix to combine.
- Turn out onto a lightly floured surface and gently knead until the mixture becomes smooth. Wrap in cling film and put in the fridge to chill for at least 30 minutes.
- Preheat the oven to 180˚C/160˚C fan.
- Roll the dough out on a lightly floured surface until 5mm thick, then cut out shapes approximately 4cm bigger than your individual tart cases. We have used 10cm wide cases.
- Place the cut-out pastry into the tart cases, using some leftover pastry to gently press the dough into the case, then place a piece of greaseproof paper on top and weigh it down with baking beans or rice.
- Place into the oven for 15 minutes, then remove the beans/rice and paper and return to the oven for 10 minutes until crisp and golden. Leave to cool, then turn out the tart cases onto a wire rack.
- Meanwhile, you can start to make the crème patisserie.
- Heat the milk and Rodda’s clotted cream gently in a pan until almost boiling, then remove from the heat.
- Whisk together the egg yolks, sugar, vanilla, and corn flour in a bowl then add the hot milk and clotted cream mixture, stirring continuously.
- Return the mixture to the pan and heat very gently over a low heat, again stirring continuously, until the mixture starts to thicken and is about to boil.
- Remove the saucepan from the heat and add in the butter until combined.
- Spoon the crème patisserie into the tart cases, up to the level of the pastry top and allow to cool. Top with soft fresh fruits.
- Add the apricot jam and water in a small saucepan and warm it through, so it loosens up and becomes more liquid. Lightly brush the fruit to glaze your tarts.
- Keep refrigerated until you are ready to eat. Serve with a generous dollop of Rodda’s Cornish clotted cream.
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