Custard Cream Tartlets with Fruit

Melt the butter in a saucepan over low heat and let it cool to room temperature.

In a large bowl, combine the lukewarm milk with the sugar and mix well. Add the yeast and stir until everything is combined. Then add the beaten egg, followed by the melted butter. Mix thoroughly. Finally, add the flour and knead the dough for 10 minutes until smooth and elastic. Cover the dough and let it rise in a warm spot for 1 hour or until doubled in size.

Divide the risen dough into 12 equal pieces and shape them into balls.

Take one dough ball and roll it out flat with a rolling pin.

Place some baking rings on a baking tray lined with parchment paper. Place the flattened dough into a ring and press it down firmly, shaping the edges nicely. Repeat this step for all the dough balls.

Let the dough rise again for 30 minutes or until doubled in size.

Meanwhile, prepare the custard by mixing the egg yolks, sugar, and vanilla sugar in a bowl for 1 minute. Add the cornstarch and 75 ml of milk, and mix until smooth.

Bring the remaining 500 ml of milk to a boil in a saucepan. Remove from the heat and gradually add the egg-milk mixture while stirring continuously.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. Pour the custard into a piping bag.

Fill the risen dough cups with the custard.

Place the custard tarts in a preheated oven at 200 °C (390 °F). Bake for 10–12 minutes or until golden brown. Keep an eye on the baking time, as ovens may vary. Let the tarts cool completely.

Finally, garnish the custard tarts with fresh fruit.