Using a standard sweet pastry recipe pin out dough.
Cut out circular shapes using a cutter and place into small tart baking trays.
Pipe 10 grams of Barker's Professional Boysenberry Patisserie Filling into the centre of the tarts.
Bake at 180ºC for approximately 8 to 10 minutes or until golden brown in colour.
While cooling make the Cinnamon Custard. Then pour finished custard on top and leave to set.
115g Castor Sugar
Bring to a soft boil then add slurry.
60g Egg Yolk
Bring to the boil until the custard thickens up.