• *Make sure to read all the instructions before preparing your mini fruit tarts. The pastry cream and raspberry sauce will need a few hours to cool before you can assemble!

PASTRY CREAM

• Add your milk and vanilla to a medium pot and place over medium-high heat until a ring of small bubbles appear around the edge of the liquid.
• In a bowl, whisk together your eggs and sugar for one minute. Whisk in your cornstarch and flour. Whisking for another minute until everything is incorporated.
• Once you milk reaches scalding point, stream in ⅓ of liquid into your egg mixture, whisking constantly. Repeat with another third, whisk, and then the final third, until all is incorporated.
• Rinse your pot with cold water to cool it down and wipe out any residue. Return all of the liquid from the bowl, back to the pot.
• Place your pot over medium heat, use a whisk to constantly stir the mixture as it thickens. Bring to a boil, then boil for only one minute stirring continuously so it evenly thickens.
• Remove the pot from the heat and drop in one cube of butter at a time, whisking each in before adding another piece. Repeat until all your butter is added.
• Pour your pastry cream into a bowl and cover the surface of the cream with plastic wrap* before placing in the fridge for a few hours to cool completely.

RASPBERRY SAUCE

• Place raspberries in a pot over low heat. Stir until softened and juices begin to release.
• Pour in your sugar and lemon juice, stir to combine. Continue stirring until sugar has dissolved and mixture has thickened to a thin gravy consistency
• Remove from heat and pour into a tall container (that your immersion blender can fit all the way to the bottom). Using your immersion blender, pulse until mixture is mostly pulpy with no chunks.
• Pour mixture into container through fine-mesh strainer, scraping the bottom of the container to grab any excess sauce.
• Cool for 15 minutes at room temperature then place in the fridge to chill while you prep your other ingredients

PASTRY CRUST

• Stir together all dry ingredients in a bowl. Add butter, gently stir to coat. Use your fingers to rub the butter into the dry ingredients until a sand-like consistency. Add beaten egg yolk and cut through mixture with dough scraper or spoon.
• Gently compress dough with dough scraper to begin to bring it together into a ball, then dump the dough and any “dust” onto your work surface. Using a smearing technique, gently smear out a few sections of dough with your scraper – pushing a section out – and then scrape back together, towards dough ball. Keep an eye on your dough, once there are no more dry spots stop mixing.
• Gently form your dough into ball and place between a folded piece of parchment paper. Roll it into an 11-inch circle, then place in the fridge to set
• Remove your dough from the fridge and gently peel the parchment paper from the top, smooth it back on (after removing), flip your dough over, and gently remove the parchment paper from the top side.
• Grease your 12-cup muffin tin
• With a circular cookie cutter that is about the width of your muffin cup, cut out eight circles of dough. Reform and re-roll the dough as needed between the parchment paper.
• Gently press* your circles into the greased muffin cups. Return to the fridge for 10 minutes to chill your crust.
• Cut parchment paper into small squares, to fit inside each cup, and fill with rice or beans for your blind bake.
• Bake at 350F, for 9 minutes. Carefully remove the parchment paper with the beans/rice and return to the oven for another 5-8 minutes, until edges are lightly golden. Keep a close eye on them at this stage and rotate your pan if needed!
• Remove from oven and allow to cool in muffin tins. Once cool, gently remove and place on a wire rack to cool completely.

ASSEMBLY

• Using a knife, slice your oranges. Cut off the top and the bottom of your orange, and place one flat side down on a cutting board. With your knife, carefully cut away the peel, from top to bottom, getting as much of the pith off as possible. Slice off any remaining pith, once finished. Holding the orange in one hand, cut out each wedge by slicing gently into the edge of a segment, and then the other side of it. Remove and place in a bowl.
• Place cold pastry cream into a piping bag.
• Spoon a teaspoon of raspberry sauce on the bottom of a cooled pastry cup then pipe your pastry cream inside. Top with a slice of orange and a few blueberries.
• For a final glossy look, microwave your apricot jam until runny (stirring every 10 seconds) and gently brush on your fruit.
• Store in a sealed container in the fridge for 2-3 days.