Ingredients
(serves four)
400g frozen flaky pastry (defrosted)
200g peeled almonds
200g confectioners custard
a pinch of ground cinnamon
2tbsps Stega liqueur
0.2l crema inglese (custard)
200g mixed berries
icing sugar
Preparation
Put the confectioners’ custard, almonds, cinnamon and liqueur together in a blender and combine the ingredients to obtain a smooth cream. Place in the freezer until almost frozen. With a spoon divide the mixture into four balls and return to the freezer.
Roll out the pastry and cut into four 14cm discs and four 12cm discs. With the leftover pastry make 32 thin strips 14 cm long and 4 little balls the size of small cherries. Dampen a baking tin with water and carefully lay the four 12cm discs on it, place the prepared cream ball in the middle of each one, cover with the 14cm discs and seal the edges by squeezing with the fingertips and folding them over on themselves. Moisten the pastry strips with water and arrange them on each tart in a criss cross design. Place a small pastry ball in the centre, dust well with icing sugar and place in the fridge for 30 mins. Preheat the oven to 2400C, put the tarts in the oven and bake for six minutes. Lower the heat to 1900C and bake for a further six minutes. Meanwhile pour the custard into four dishes, arrange the berries around the edge. When the tarts are ready, that is when they are golden in colour, place them in the centre of each dish and serve immediately.
