Homemade Custard Blueberry Tartlets

Name: Homemade Custard Blueberry Tartlets
Cuisine: British
Ingredients: 1 Packet already baked Shortcrust Pastry case's; Blueberries; 4 hen egg yolks; 80-100 g Caster Sugar; 1-2 tsp. Cornflour (I used just One); 2 tsp. Vanilla Extract; 600 ml Pasteurized Cow Milk

Gary Waite @cook_20376404

For my First attempt my custard was a bit on the thin side , so was a messy eat . The Blueberries were from me and my mums back garden - I grow One small Blueberry tree in a large Plastic Bin on the back Patio - does require Acidic or Ericaceous soil and Ericaceous Granular Feeds and Ericaceous Liquid Feeds . Harvest and freeze the ripe Blueberries like I did , or apply freshly picked Blackberries

Gary Waite @cook_20376404

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Ingredients

1 Packetalready baked Shortcrust Pastry case's
Blueberries
4hen egg yolks
80-100 gCaster Sugar
1-2 tsp.Cornflour (I used just One)
2 tsp.Vanilla Extract
600 mlPasteurized Cow Milk

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Steps

1

Divide the egg yolks from the egg white's and place the egg yolks into their separate large mixing bowl and then whisk all the egg yolks together with a Dinner Fork and then add the White Sugar, Vanilla Extract - and Cornflour. Mix altogether with the Dinner Fork
2

Place the 600ml or 500ml of milk in a medium sized saucepan and then heat through on the lowest hob heat and then when the milk is hot - pour the milk over the egg yolk mix and then mix with the Dinner Fork and then place the partially cooked custard back into the Saucepan and then keep stirring with a Wooden Spoon on the lowest hob heat - when custard has got thick a little - then cool
3

Add your cold cooked Custard too some Shop bought Shortcrust Pastry case's and then add the Blueberries over the top