Fruit Tart

Almond shortcrust pastry:

In a mixer, cream the soft butter with the other ingredients at room temperature except for the second part of the flour. Once you have obtained a smooth and homogeneous mixture, incorporate the second part of the flour and continue kneading until the shortcrust pastry is formed. Make a loaf and wrap in cling film. Store in the refrigerator at +4°C for 12 hours before using.

Rich vanilla custard:

Bring the milk and cream to the boil with the seeds taken from a vanilla bean. In parallel, mix the egg yolk with the powders and dilute by pouring the hot liquid onto the mixture. Transfer everything into a saucepan and cook, continuing to mix with a whisk, until the cream forms. Incorporate the gelatinous mass and the white chocolate and emulsify with a hand blender. Spread on a baking sheet, cover with cling film and blast chill in positive, then transfer to the refrigerator at +4°C until use.

Assembly and decoration:

For each tartlet, cut out 36 g pieces of shortcrust pastry from the dough, shape them roughly into an oval, flatten them slightly and insert them into the cavities of the Cookamatic plate preheated to 180°C. Cook for exactly 3 minutes before removing from the mould. Fill each tartlet with about 60 g of custard and decorate with berries, cress veins and edible gold flakes.