Custard tartlets

Roll the pastry out thinly on a lightly floured work surface. Stamp out 12 × 8cm discs with a cutter and line a 12-hole mini-muffin tin (available from good cookshops and lakeland.co.uk). Prick the bases with a fork and chill for 30 minutes.

Heat the oven to 180C/fan 160C/gas 4 and put in a baking sheet.

Line each of the tartlets with a small square of foil and 1 tsp of rice. Put on the heated baking sheet and bake for 10 minutes until golden. Cool.

To make the custard, whisk together the egg yolk, sugar and cornflour in a small bowl. Heat the crème fraîche and the split vanilla pod in a small saucepan until just below boiling point. Pour the hot crème fraîche over the egg mixture, stirring constantly. Return the custard mixture to the pan over a low heat. Stir constantly until the custard thickens and just starts to bubble. Remove from the heat, pour into a bowl, discard the vanilla pod and cover the surface of the custard with clingfilm to prevent a skin forming.

To make the pistachio praline, put the caster sugar and 2 tbsp water in a small pan over a low heat to dissolve the sugar. Bring to the boil and continue to cook, without stirring, until the caramel turns pale amber.

Add the pistachios and cook until the caramel turns deep amber coloured. Remove from the heat and tip onto a greased baking sheet to cool. When cold, chop into pieces.

Fill the tart shells with the custard and top with the pistachio praline, blueberries or slivers of candied orange and lemon zest.