Berry tartlets "Beeren-Tirtlen"

For 8 people

For the dough
200 g butter
80 g sugar
1 egg
300 g flour type 00
Abrasion from ½ lemon
1 pinch of vanilla

For the vanilla filling
500 ml milk
4 egg yolks
80 g sugar
30 g flour
Mark from ½ Vanilla bean

For the topping
Strawberries, blackberries and blackberries (blueberries)

For the shortcrust pastry, knead all ingredients into a compact dough and place in the fridge for half an hour, wrapped in cling film.
Roll out the dough and cut out circles. Butter flat moulds and lay the dough out in them.
Prick the dough with a fork and bake in the oven preheated to 180° hot air for about 10 minutes.
For the vanilla filling, briefly bring the 500 ml milk with the sugar and vanilla to the boil, then remove from the heat.
Mix the egg yolks with the flour and slowly stir in the hot milk.
Then put it back into the pot and let it thicken at low temperature while stirring. Leave to cool, stirring occasionally.
Now fill the tartlets with the vanilla cream and spread the berries on top.
Serve immediately or keep in fridge until ready to serve.

TIP: The berries can also be replaced by other fruits like apricots or peaches.