Ingredients: 300 ml milk, 1 tsp vanilla paste, 3 large egg yolks, 50 g sugar, 1 rounded tbsp corn flour, 400 g mixed summer fruits, icing sugar to decorate.
For the pastry: 120 g sugar, 200 g flour (or gluten free flour), 1 tbsp. icing sugar.
To make the pastry: rub the butter into the flour. Add the sugar. Add 1 tbsp of water and mix everything into a dough. Cover in cling film and chill for at least 30 min.
Heat the milk until steaming. Mix the egg yolks, vanilla sugar and corm flour into a bowl.
Pour the mix into the hot milk, stirring all the time.
Boil until the custard is thickened and smooth. Set aside and cool.
Preheat the oven at 180 C.
Divide the pastry and press it into a muffin tray.
Bake for 10 - 12 min until golden. Let them cool down.
Pour the custard into the pies.
Pile with fruits and dust with icing sugar.
