FERNA FRUIT CUSTARD TARTLETS

CRUST

PROCEDURE
1. Sift flour and FERNA IODIZED SALT together. Add sugar and rub in FERNA BUTTINA BUTTER SUBSTITUTE with fingertips until the mixture resembles fine bread crumbs,.
2. Add water, egg yolks and FERNA VANILLA LIQUID and work into a firm dough. Knead pastry well until smooth.
3. On a floured surface, roll out dough to a thickness of 1/8 inch.line tartlet molders.
4. Cover with cling film; refrigerate for 1 hour. Prick base and bake blind in a preheated oven at 375°F for 10-15 minutes or until golden brown.
5. Allow to cool in pan before turning out on to wire rack to cool completely.

FILLING

TOPPING
Fresh fruit such as strawberries, sliced bananas, pitted cherries, sliced peaches, skinned grapes

PROCEDURE
1. Heat milk in a saucepan. Mix sugar, flour and FERNA IODIZED SALT with a little of the milk. Add to remaining milk and bring to a boil, stirring constantly until mixture starts to thicken.
2. Beat egg slightly. Add some of warm mixture and return to saucepan; cook for a few minutes while beating to prevent lumps from forming.
3. Cool, add FERNA VANILLA LIQUID and whipped cream. Fill tartlet cases.
4. For topping: Arrange fruit on filling. Chill for 5 - 10 minutes.

GLAZE

PROCEDURE
1. Combine FERNA UNFLAVORED GELATINE in a bowl. Stir until gelatine granules are completely dissolved. Cool completely.
2. Brush top of chilled tartlets. Set aside to set glaze.