Tartlet with light pastry cream and kiwi

Ingredients

For 1 serving

• All-purpose flour22 g
• Butter5 g
• Sugar10 g
• Eggs8 g
• Egg yolks17 g
• Skim milk80 ml
• Cornstarch6 g
• Lemon zest1 g
• Kiwi1

Contains: gluten, lactose, eggs,

In season: November – April

Method

1. Preheat a conventional oven to 180 °C.
2. In a bowl mix the plain flour with just under half the sugar, add the cold butter in small cubes and rub in with your fingertips until sandy, then add the egg and knead quickly until the pastry holds together.
3. Roll it out between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base well; blind-bake for 15 minutes, until the case is golden, and let it cool.
4. Meanwhile heat the milk in a small pan with the lemon zest in wide strips until it starts to steam; in a bowl whisk the egg yolk with the remaining sugar and the cornflour, then pour the hot milk over in a thin stream while whisking, discarding the zest.
5. Return everything to the pan over low heat and whisk for 2–3 minutes, until the custard thickens and coats the spoon; pour it into a small bowl, cover with cling film touching the surface so no skin forms and let it cool.
6. Fill the case with the cold custard, then peel the kiwi, slice it and arrange it on top.