Basic biscuit dough (same used for milk tart)
1 1⁄4 cups whole milk
3 egg yolks
1⁄4 cup granulated sugar
1⁄8 cup all-purpose flour
2 tablespoons plus 2 teaspoons cornstarch
1 teaspoon pure vanilla extract
250ml cream, beaten
Fresh fruit in season
Warm thinned apricot jam.
In a small saucepan, warm the milk over low
heat until it is just hot enough to steam.
While the milk is warming, whisk together the
egg yolks, sugar, flour, and cornstarch until
the mixture is completely smooth.
Once the milk is steaming, add half of it,
whisking constantly, to the egg mixture. Add
the milk and eggs back into the hot milk,
continue stirring, and heat it for 1-2
minutes, until the custard is very thick.
Remove from the heat, stir in the vanilla
extract, and chill before filling pastry.
Fold whipped cream into cold filling. Fill
muffin pastry cases with filling.
Arrange cut fruit on top of filling. Brush
with warm jam to finish