Yield: 12 tarts
SABLE (Short Sweet Pastry)
300g plain flour
100g icing sugar
200g salted butter
Rub the dry ingredients together with the softened butter.
Add the eggs to combine to form a paste.
Roll out pastry, cut out 12 circles and place in baking tins. Blind bake at 180C for 12 to 15 minutes.
200g plain whipped cream
200g Barker’s Professional Custard Flavoured Patisserie Crème
Whisk together the whipped cream and the Barker’s Professional Custard Flavoured Patisserie Crème until smooth.
Pipe the Custard Crème on the top as desired.
Garnish with shaved chocolate.