Fruit tartlets

By Joseph Onchwati, Development Chef, Nestlé Equatorial Africa


Shortcrust pastry

  • 200g plain flour
  • 100g unsalted butter, cut into small cubes
  • 3-4 tbsp. cold water

Creme patissiere

  • 300ml semi-skimmed milk
  • 1 teaspoon vanilla extract
  • 3 egg yolks (free range)
  • 2 tbsp plain flour
  • 100g caster sugar


  • Mixed fruits of your choice (strawberries, blueberries, grapes, etc.)


  • Sift the flour into a large mixing bowl, add the butter.
  • Rub the butter into the flour with your hand, until it starts looking like breadcrumbs, work quickly to prevent the the dough becoming warm.
  • Add the water slowly to the pastry and mix with a cold knife until it starts forming a dough, you can add more water if the pastry is too dry.
  • Wrap the dough in cling film and put into a fridge for 30 minutes.
  • Roll it out with a rolling pin.

Crème patissiere

  • Warm the milk in a small saucepan (don't bring to boil).
  • In a large bowl whisk the yolks and sugar, when smooth sift in the flour, combine together.
  • Add the warm milk (slowly) to the mixture. Whisk continuously.
  • Put the mixture back into the saucepan, gently bring to boil whisking continuously until thick and creamy. Remove from the heat and leave to cool.


  • Preheat your oven to 180°C (160°C fan assisted).
  • Line the pastry in your mini tart tins, prick the base with a fork , put it into the oven and blind-bake it for 12 minutes (to blind-bake it, cover the pastry with baking paper and fill it with baking beans).
  • Remove the beans and the paper, bake for another 12 minutes, until the pastry is golden.
  • When baked, remove from the oven and put on a wire rack to cool completely.
  • Fill the bases with creme patissiere, smooth the surface out with a spoon or spatula.
  • Arrange your selection of fresh, sliced fruits on top and serve.