PURPLE VAVET TARTS BY SHIREEN

                                               Purple velvet tarts

      Ingredients for pastry

      Egg yolk 1

      Flour 8 ounces

      Butter 5 ounces

      Cold water to knead as required

      Caster sugar 5 tbsp

      Ingredients for custard

      Milk 2 cups

      Blue berry pie filling ½ tin

      Vanilla essence ½ tsp

      Sugar 6 tbsp

      Corn flour 2 tbsp heaped

      Method for pastry

      Beat 5 ounce butter and 5 tbsp sugar add in 1 egg yolk, fold in 8 ounce flour and mix slightly into a dough, leave to rest in fridge for half hour, roll dough cut with tart cutter into small rounds, put into tart tray, bake for 20 minutes on 180 degree, remove and cool, fill with prepared custard cream, topped with tbsp of berries in centre, decorate with whipped cream if needed.

      Method for custard

      In a sauce pan add 2 cups milk, 6 tbsp sugar, 2 tbsp corn flour and ½ tsp vanilla essence, cook stirring till thick