Creme Patissiere - fruit tartlets

 Ingredients

• 50g of Creme Patissiere
• 75 cl milk
• 75 g Caste Suganr

 Method

1. Mix 50g of Creme Patissiere powder with 25 cl of cold milk.  Leave to stand for 5 minutes.
2. Heat the milk until boiling and add the Creme Patissiere mixture and the sugar.  
3. Whisk and boil on a low heat for 5 mjnutes stirring constantly.
4. Refrigerate for 2 hours.
5. Use according to the recipe.
6. If making tartlets roll out the shortcrust pastry and cut into circles.  Put in a greased tart tin.
7. Bake for around 15 mnutes and when cook top with the creme patissiere and fresh fruit.