Like the little fruit tarts that line the shelves of every French patisserie, these are such a delight. Crispy pastry, vanilla scented custard and luscious fresh fruit are what makes them so special.

30 min + chilling


  1. 3 cups (750ml) full-cream milk
  2. 2 tbsp (20g) custard powder
  3. 1/4 cup (55g) caster sugar
  4. 1 tsp Queen Organic Vanilla Bean Paste
  5. 1 sachet Queen Jel-it-in
  6. 36 mini pastry cases
  7. Fresh raspberries, to serve


  1. Step 1

    Prepare the pastry cases according to instructions on the packet.

  2. Step 2

    Dissolve Queen Jel-it-in in 200ml of the milk and then pour into a small saucepan. Dissolve the custard powder in another 200ml of milk, add it to the pan along the remaining milk and 3 tablespoons of caster sugar and the vanilla bean paste.

  3. Step 3

    Heat the mixture, stirring, over medium heat, until the sugar has dissolved and then continue to heat until it comes to a gentle boil. Remove the mixture from the heat and divide it between the pastry cases.

  4. Step 4

    Leave to come to room temperature on the bench and then chill in the fridge. To serve, decorate each tart with fruit.

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