Creme Diplomat filled Tartlets with Honeydew and Lemon Blueberries

While on holiday at the beautiful Matheson's Bay, I didn't have a lot of baking equipment so I had to make do with a baking tray, cooling wire, a few pots and pans and a mis-matched set of utensils. These little tartlets are so easy to prepare, with very little baking equipment and everything can be made in advance as well. 

1 sheet of ready-rolled frozen puff pastry

1 egg, beaten

250ml milk

1 tsp vanilla extract

1/4 cup caster sugar

2 egg yolks

1 1/2 tbsp cornflour

75ml firmly whipped cream

125g blueberries

2 tbsp honeydew (or honey)

2 tbsp lemon juice 

Lay out the pastry on a clean bench and roll over it with a rolling pin a couple of times to flatten it a bit. Using a cookie cutter, the rim of a glass or any other circular object, cut out circles, 5-6cm in diameter from the pastry and place them on a lined baking tray.( I found this task much easier to do when the pastry is still frozen.) Using a skewer or a paring knife, score a circle about 1cm in from the edge of each pastry dish. Brush the outsides of the disks with the beaten egg and sprinkle with granulated sugar. Bake in the oven at 180ºC for about 13-15 minutes. When puffed and golden, remove the tartlets from the oven and flatten the middle of the tarts with the back of a teaspoon.

Bring milk, vanilla and caster sugar to the boil in a saucepan. Beat the egg yolks and cornflour and 1 tablespoon of caster sugar in a separate bowl until pale and thick. Pour half of the milk mixture into the egg mixture, while whisking. Place the remaining milk back onto the heat and bring back to the boil. When it is boiling, quickly add the egg mixture while constantly whisking. Continue to whisk this mixture over the heat until it starts boiling, then remove from the heat. Pour into a bowl and cover the surface with cling film to prevent a skin from forming on the surface. Chill until cold and then fold in the cream.

Warm the honeydew and lemon juice in the microwave for a few seconds. Pour in the blueberries and gently stir to coat evenly.

Dollop a couple of teaspoons of creme diplomat on each tartlet and top with the blueberries.