360g Matthews Maizebite flour – or you could use plain flour
220g unsalted butter
100g caster sugar 2 egg yolks
60ml cold water Pinch of salt
For the filling
1 vanilla pot, split
250ml whole milk
200g clotted cream
4 egg yolks
100g caster sugar
50g plain flour
1 tablespoon semolina
To make the pastry; place the flour, sugar and salt into a bowl. Chop up the butter into cubes and rub in to the flour until it is the consistency of breadcrumbs. Add the egg yolks and water, mix gently until the pastry comes together. The bowl should be clean, with no dry bits of dough or overly sticky. If substituting the flour, you may need to adjust the water accordingly.
Wrap the pastry and place in the fridge for about 30 minutes. You could make this ahead of time, should you wish, it will keep in the fridge for several days or longer in the freezer.
To make the custard; place the milk, cream and split vanilla pod into a heavy based saucepan and bring slowly to the boil. In a bowl, whisk together the egg yolks and sugar until light and thick, then add the flour and mix well.
Pour the boiling milk and cream onto the egg mixture whisking all the time. Remove the vanilla pod. Wipe out the pan and return the mixture to it. Place back onto a low to medium heat, stirring constantly, until the mixture comes to a gentle boil. Remove from the heat and whisk to remove any lumps.
Place the mixture into a clean bowl and cover, making sure the cover touches the surface of the custard. This will ensure that a skin does not occur and that condensation doesn’t affect the consistency of the custard. Allow to cool and then place in the fridge to chill completely.
To assemble; quarter the cherries and remove the stones then toss in the semolina.
Roll out the pastry to about the thickness of a pound coin, cut out rounds, and line a 12 hole muffin tin. Allow the pastry to rest in the fridge for 10 minutes or so.
Preheat the oven to 200C
Divide the chilled custard between the pastry cases and then put the cherries on top.
Bake for approximately 15 minutes, until golden, slightly longer if you prefer a darker bake.
Allow to cool in the muffin tins before gently removing them.
Serve with a dusting of icing sugar. Definitely best eaten on the day!
Try making them with different seasonal fruits too!
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