Ingredients

For the sugar crust pastry

• 2 1/4 cups of Blédor Multi-Usages
• 226 g of cold unsalted butter, cut into dices
• 2 tbsp of cold water
• 1 teaspoon vanilla essence

For filling

• 2 egg yolks
• 40 g of sugar
• 25 g of Blédor flour TO BE PRECISED
• 1½ tablespoon of cornflour
• 250 ml Water
• 1 cup of milk powder
• 1/4 cup of thick cream

For finishing

• Iced cherries
• Grated dry coconut

Preparation

• Pie shells
• Preheat the oven to 180°C.
• Gently mix the flour, baking powder and cubed butter in a bowl, with your hands without overmixing, to achieve a powdery effect. Add the cold water and form a soft ball to let rest for 30 minutes in the fridge
• Sprinkle flour on a work surface, roll out the dough, flouring it on top as well so that it does not stick to the roller.
• Cut out circles larger than the pans and fill the buttered and lightly floured tartlet tins
• Prick the dough with a fork and bake for 15 to 20 minutes, until golden. Take them out and set aside.

Garnish

• Pour the water, milk powder and vanilla into a saucepan and bring to a boil over medium heat. Prepare the vanilla cream by first mixing the egg yolks and sugar. Whisk well and then add the flour and corn flour. Pour the mixture into the milk and stir gently and continuously for a few seconds until it thickens. Remove from heat and let cool.
• Whip the thick cream into soft peaks and stir into custard. Divide the custard among the pre-baked pie shells. Sprinkle with coconut, put a knob of strawberry jam in the centre and top with a candied cherry Let cool for at least 3 hours before serving.