Muffins & Cupcakes
For the shortcrust pastry:
For the vanilla custard filling:
For the glazed cherries:
Delicate, buttery shortcrust pastry tartlets filled with smooth vanilla custard and topped with juicy cherries in a glossy fruit glaze. These elegant little desserts combine crisp pastry, creamy vanilla sweetness and a refreshing fruity finish. Perfect for afternoon tea, parties or family celebrations.
Prepare the pastry. Combine all the pastry ingredients in a bowl, then quickly knead into a smooth, pliable dough.
Roll out the dough to a thickness of 5 mm and use it to line individual tartlet tins that have been greased with butter and dusted with flour. Prick the pastry with a fork. Refrigerate the pastry-lined tins for 20 minutes, then place in an oven preheated to 200°C and bake for 10–15 minutes.
Prepare the cherries. Place the fruit in a saucepan, add the water and Gellwe Konfiturex 3:1, and stir to combine. Bring to the boil, add the sugar and cook for a few minutes, stirring continuously. Leave to cool.
Prepare the thick vanilla custard. Bring 300 ml of water to the boil, remove from the heat, add the contents of the instant pudding sachets and stir vigorously.
Fill the cooled pastry cases with the custard while it is still warm. Once the custard has begun to set slightly, spoon the glazed cherries on top.
