Mini Cakes

Ingredients:

Mass Custard cream

410g wheat flour 500ml whole milk

100g regular sugar 1 tablespoon

vanilla essence
225g cold butter
225g regular
2 egg yolks
sugar
2 egg
40g cornstarch or
1 tablespoon vanilla essence cornstarch

a pinch of salt 4 egg yolks

Preparation:

1.- First, cream (beat) the butter in an electric mixer for a few seconds, then add the sugar and the
whole egg and begin to beat. Next, we add the vanilla and the egg yolks and beat, then we add the
flour and beat first slowly and then quickly until the dough comes together.

2.- Afterwards, make the dough into a ball, cover it with plastic wrap, and put it in the refrigerator for
an hour. Then, when you take out the dough, you shape it like a small cake, and put it in the oven for
about 25 minutes at 180o C or 350o F, then when they are ready, let them rest.

3.- Then in a pot we heat the milk with the vanilla until it boils, while we wait for it to boil in a bowl
we put the yolks with the sugar and beat it with a hand mixer when it is whiter we add the
cornstarch and we continue beating.

4.- Next, when the milk is boiled, we add the other mixture, lower the temperature of the heat, and
mix constantly until it thickens. When this dense medium is reached, it is removed so that it cools a
little.

5.- To finish, we prepare the tartlet dough and fill it with the pastry cream, let it cool, and finally
decorate it with split strawberries, raspberries, and blueberries. And they are ready to eat.