Batter: Mix flour, butter, cane sugar and egg and press out the dough into small individual moulds. Place the moulds in the fridge for 30 minutes. Bake for approx. 10 minutes at 225°C and allow to cool.
Custard: Mix the milk, cream and jelly sugar in a saucepan, then boil for 30 seconds. Blanch and chop the almonds finely. Stir the almonds into the custard. Spread the custard onto the bases. Place the berries on top.
Jelly: Mix the water and jelly sugar in a saucepan and boil for 30 seconds. Allow the jelly to cool and pour over the berries. Place the berry tartlets in the fridge until serving.
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