Tartlets with custard, Jingold kiwis and edible rose petals
INGREDIENTS FOR 4-6 TARTLETS:
For the base:
- 300 g of digestive type dry biscuits
- 140 g of melted butter
For the filling:
- 250 ml of whole milk
- 2 egg yolks
- 40 g of corn starch
- 50 g of caster sugar
- zest of 1 lemon
- 4-5 Jingold red kiwis
- dried edible rose petals
- fresh mint
The tartlets are creamy, easy-to-make fruit baskets made of short pastry. The Jingold gold kiwi is the tasty protagonist of the recipe that we present. Start by preparing the custard: bring the milk to a boil in a saucepan and add the lemon zest. Meanwhile, in a saucepan, beat the egg yolks with the sugar using a whisk.
Add the sifted corn starch and stir carefully to mix. Pour in the strained milk in a trickle while continuing to stir. Place on the stove and let the cream thicken, stirring often until it comes to a boil. Transfer the mixture to a bowl, cover with film for food and let cool.
Crumble the biscuits and mix them together with the butter. Use this mixture to coat the base, sides and bottom of 4-6 non-stick tartlet moulds, 6-8 cm in diameter. Level out with the back of a spoon and place in the refrigerator for 30 minutes to rest.
After this time has passed, fill the biscuit shells with the custard and level it out with the back of a spoon. Remove them from the moulds and decorate with sliced Jingold kiwis, edible rose petals and a few mint leaves. The Kiwi Tartlets are ready to be served.