Mini Berry Tartlets
To make the pastry sift flour and icing sugar into a food processor and add cold cubed butter. Pulse the mixture, until it resembles fine breadcrumbs. Add two egg yolks and then pulse until the dough begins to come together. If you don't have a food processor then simply rub the flour, icing sugar and butter together to form breadcrumbs, ensuring there are no large lumps of flour left. Then add the egg yolks and mix until the pastry can be rolled into a ball, wrap in cling film and chill for 60 minutes.
Preheat the oven to 200°C (180°C Fan, Gas Mark 6). On a lightly floured surface, roll out the pastry thinly and cut out 16 x 8cm (3 ¼ inch) rounds, re-rolling as necessary. Fit each circle of pastry into sixteen 6cm (2 ¼ inch) diameter, 2cm ( ¾ inch) deep tartlet tins.To make this easier, cut out a small triangular segment from the circle, this will make the pastry fit into the tins with ease.
Neaten the edges and place a baking case in the centre of each. Fill with baking beans or raw rice. Arrange the tins on a baking tray.
Bake for about 8 minutes until lightly golden round the edges. Carefully remove the beans or rice and paper. Prick the bottom of each case and return to the oven for a further 5 minutes until the pastry is lightly golden and cooked through. Cool for 10 minutes before carefully slipping the pastry cases out of the tins. Put on a wire rack to cool completely.
For the topping, put the Arrowroot in a small saucepan and blend with a little of the fruit cordial to make a paste. Stir in the remaining cordial and gradually bring to the boil, stirring, until clear and thickened to boiling point, remove from the heat and stir until the mixture thickens. Transfer to a heatproof jug and leave aside to cool, then cover and keep at room temperature until ready to use.
When ready to serve, place cream, sifted icing sugar and Vanilla Extract in a bowl and whisk until just before firm peak stage (too soft and it won't hold the fruit or glaze). Alternatively whip the cream until just before firm peaks then sift the icing sugar on top and add the Vanilla Extract and gently mix into the cream.
Spoon the vanilla cream into a piping bag fitted with a large plain nozzle. Pipe a portion of cream into each tart case to just fill the centre, keeping the level just below the pastry edge.
Arrange blueberries and raspberries on top of the cream. Using a broad, soft bristled pastry brush gently brush a generous amount of the arrowroot topping on top to completely cover the berries and cream layer – the glaze will be sticky, so it is best to hold each tartlet over the jug as you brush the top.
Arrange the tartlets on a serving plate and serve with the remaining Arrowroot topping as an accompaniment.