Name: Fruit Tartlets with Cajeta Pastry Cream
Prep time: 540 min
Yield: 12
Cuisine: Internacional
Ingredients: 250 grams flour, (sablé dough); 125 grams butter, cold cut into squares (sablé dough); 50 grams icing sugar, (sablé dough); 1/2 tablespoons vanilla essence, (sablé dough); 1 egg, (sablé dough); 2 tablespoons water, cold (sablé dough); 500 milliliters whole milk, (for the pastry cream); 1 cup cajeta, (for the pastry cream); 1/4 cups corn syrup, optional (for the pastry cream); 1/4 cups cornstarch, (for the pastry cream); 30 grams butter, (for the pastry cream); 6 egg yolks, (for the pastry cream); fruits, of your choice for decoration

Preparation

Medium

To prepare the dough, we place the butter with the flour and powdered sugar in a bowl and, with our hands, begin to combine them. When it has an oatmeal-like consistency, we add the egg and water until we have a uniform dough. We refrigerate for 30 minutes. To prepare the pastry cream, we heat the milk (reserve 1/4 cup) with the cajeta and corn syrup without letting it boil.