Mini Cherry Tartlets With Cherry Brandy Creme Patissiere

This boozy bake deserves a (creme) pat on the back…

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So it’s the penultimate week of The Great British Bake Off and only a week left until it’s off our screens and we have to go back to resuming our normal Tuesday lives. Mostly we’re upset because we like to have an excuse to eat cake once a week, and somehow tuning in to the evening news while munching on a slice of gateaux doesn’t have the same effect. Anyway, we digress…

This week’s challenge for the bakers is Patisserie Week, which means they’ll be making an array of fancy French delights.

Our skills by this point in the competition are pretty limited. Turns out we’re better at the booze stuff than the baking, so this week’s recipe is nowhere near as fancy as those creations in the tent. But, if you want a fairly simple office/party pleaser with delicious Cherry Brandy in then you have come to the right place. Here’s how to create 16 mini cherry tarts with a Cherry Brandy creme patissiere.

Ingredients

For the pastry

  • 600g pre-made shortcrust pastry

For the creme patissiere

  • 4 egg yolks

  • 60g caster sugar

  • 25g plain flour

  • 2 tsp cornflour

  • 280ml milk

  • 3 tbsp Ableforths Cherry Brandy

For the topping

  • Cherries

Method

First, make your pastry cases. Heat oven to 190C/170C fan/gas 5. Divide the pastry into 16 equal pieces.

Roll out each one to line a 7-8cm deep fluted tartlet tin and trim, leaving a little pastry sticking up above the tin. Line each one with a paper cake case and add a layer of baking beans.

Put on a baking tray and bake for 10 minutes, then remove the paper and beans and bake for a further 5 minutes until the pastry is golden.

While the pastry is cooling, make your creme patissiere.

First, beat the egg yolks and sugar for a few minutes until pale and the consistency has slightly thickened.

Next, whisk in the flours until fully mixed with the eggs and sugar.

In a saucepan, heat the milk until it starts to boil. Take it off the heat and pour into the flour and egg mix and whisk together.

Put the whole mixture back into the saucepan and heat, constantly stirring. Only remove when it’s thick and boiling, but smooth.

Cover with clingfilm and leave to cool.

Once it’s cooled, transfer into a bowl and add in your Cherry Brandy. Stir in.

Use a teaspoon or piping bag to put the cream in the tartlet cases. Top with a cherry on each, and enjoy!