method
1. Roll out the pate sucree and use to line eight 9-cm (3 1/2-inch) shallow patty tins.
2. Bake 'blind' in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes until pale golden.
3. Turn out and leave to cool on a wire rack. Meanwhile, make the creme patissiere (see below).
4. Spread a layer of creme patissiere over the tart bases.
5. Drain the cherries, reserving 150 ml (1/4 pint) juice. Blend the arrowroot with a little of the juice, then add the remaining juice. Beat, stirring all the time until thickened, and leave to cool.
6. Whisk the double and single creams together until stiff. Fill a piping bag fitted with a small star nozzle and pipe stars of cream round the edge of the pastry.
7. Arrange the cherries in the centre and glaze with the thickened juice.
2. Heat the rest of the milk in a pan until almost boiling.
3. Pour on to the egg mixture, stirring continuously.
4. Return the mixture to the pan and stir over a low heat until the mixture boils.
5. Add vanilla essence to taste and cook for a further 2 - 5 minutes, cover and leave to cool.
2. Bake 'blind' in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes until pale golden.
3. Turn out and leave to cool on a wire rack. Meanwhile, make the creme patissiere (see below).
4. Spread a layer of creme patissiere over the tart bases.
5. Drain the cherries, reserving 150 ml (1/4 pint) juice. Blend the arrowroot with a little of the juice, then add the remaining juice. Beat, stirring all the time until thickened, and leave to cool.
6. Whisk the double and single creams together until stiff. Fill a piping bag fitted with a small star nozzle and pipe stars of cream round the edge of the pastry.
7. Arrange the cherries in the centre and glaze with the thickened juice.
to make the creme patissiere
1. Cream the eggs and sugar until pale and really thick. Sift and beat in the flour and cornflour, and a little cold milk to make a smooth paste.2. Heat the rest of the milk in a pan until almost boiling.
3. Pour on to the egg mixture, stirring continuously.
4. Return the mixture to the pan and stir over a low heat until the mixture boils.
5. Add vanilla essence to taste and cook for a further 2 - 5 minutes, cover and leave to cool.
serving amount
makes 8
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