- 12 pre baked sweet pastry shells
- 2 peaches
- 1 blueberries
- 2 kiwis
- 1 box red currants
- 1 packet glazing gel
- 400 ml water
- 2 spoons Régilait Skimmed milk powder
- 100 ml fresh cream
- 3 egg yolks
- 1 egg
- 125 g caster sugar
- 25 g corn flour
- 40 g butter
- 1 vanilla pod
For the pastry cream, pour the water in a saucepan and whisk in the milk powder & fresh cream.
Split the vanilla bean lengthwise and put in the milk, set on moderate fire to warm up and infuse.
Meanwhile whisk eggs, caster sugar & corn flour in a bowl until pale and creamy.
Pour over the warm Régilait milk, pass through a fine sieve and return to a clean pot over low fire, stirring constantly to avoid from burning at the bottom of the pan. Continue cooking until mixture is thickened into a smooth custard. Transfer onto a clean tray and spread to cool off quickly.
Fill up the pastry cases with the cooled custard and decorate with the fresh fruits. Prepare the glazing gel and glaze the fresh fruits with the gel. Chill before serving