Ingredients for 8 tartlets:
Aromolio olive oil spray for greasing the tartlet tins.
Rosemary custard cream:
- 400ml full fat milk
- 90ml fresh cream
- 100g egg yolk (about 5 yolks)
- 150g caster sugar
- 25g corn flour
- 25g rice flour
- 20g Aromolio rosemary oil
- 1 sprig rosemary
Preheat a fan oven to 180°c.
In the meantime, heat the milk and the cream in a small saucepan to 90°c and add the sprig of rosemary to infuse for 15 minutes.
Beat the egg yolks with the sugar and the corn and rice flour in a mixer or with an electric mixer on maximum speed. Reduce the speed by about a third and slowly add the Aromolio rosemary oil and then turn off the mixer.
Remove the rosemary from the milk and cream mixture, bring back to a boil, stirring and then pour the boiling mixture onto the whisked yolks.
Wait 2-3 minutes until the yolk emerges completely onto the milk surface and puffs of steam form. Turn on the mixer at medium speed for another 2 minutes until you have a smooth cream with an intense yellow colour.
Pour the hot cream into a container and let it cool over a bowl of iced water, stirring constantly until completely cool.
Store in the fridge covered with cling film or in a piping bag, ready to use.
Roll our the pastry on a pastry board and cut out 8cm rounds 2-3mm thick. Grease 7cm tartlet tins lightly with the oil spray and line with the pastry rounds.
Place an empty tartlet tin on top to prevent the pastry swelling while cooking and losing its shape. Bake for 15-20 minutes.
Let the pastry tartlets cool completely at room temperature preferably in a dry place.
Fill the tartlets with small drops of cream with the piping bag and decorate with different fruits according to the season and your taste, such as caramelized apples and cinnamon, caramelized figs and almonds, blueberries and raspberries, clementines in syrup and pistachios or pears cooked in red wine.