waiting
method
1. Set the oven at 200°c (400°f) gas 6.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
3. Roll out on a lightly floured surface and use to line twelve 7.5 cm (3 inch) patty tins, reserving a little pastry for decoration.
4. In a saucepan, mix the cornflour to a paste with the cream or milk. Stir over gentle heat until the mixture boils. Remove from the heat.
5. In a bowl, beat the eggs with the sugar until pale and fluffy. Add the chopped filberts, ground almonds and cornflour mixture. Spoon into the pastry cases. Cut the reserved pastry into strips and place 2 strips across each tartlet in the form of a cross.
6. Brush the tartlets with milk and dredge with caster sugar. Bake for about 20 minutes or until the pastry is golden brown.
2. To make the pastry, sift the flour and salt into a bowl, then rub in the margarine until the mixture resembles fine breadcrumbs. Add enough cold water to make a stiff dough. Press the dough together with your fingertips.
3. Roll out on a lightly floured surface and use to line twelve 7.5 cm (3 inch) patty tins, reserving a little pastry for decoration.
4. In a saucepan, mix the cornflour to a paste with the cream or milk. Stir over gentle heat until the mixture boils. Remove from the heat.
5. In a bowl, beat the eggs with the sugar until pale and fluffy. Add the chopped filberts, ground almonds and cornflour mixture. Spoon into the pastry cases. Cut the reserved pastry into strips and place 2 strips across each tartlet in the form of a cross.
6. Brush the tartlets with milk and dredge with caster sugar. Bake for about 20 minutes or until the pastry is golden brown.
serving amount
makes 12
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