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Jubilee Tarts

I was thinking how lovely little individual tarts would be. The sort you could just you just pop into your mouth in one go. I wanted to give a variety of flavours as well as texture so these were the three I came up with.
For the Pastry (You could use all butter sweet crust shop bought)
450g plain flour
1 pkt unsalted Lurpak butter
pinch of salt
20g icing sugar
2 egg yolks
1 tbsp cream
50g blitzed macadamia nuts

In a food processor whiz together the butter, nuts, flour, sugar and salt. Then add the egg yolks and cream if needed, this will be a really soft dough, wrap and well chill. You will need to roll between 2 sheets of greaseproof and I suggest dividing into 2 and keep the second lot in the fridge until needed, cut out 24 circles and pop 16 into fairy cake tins. 

Blind bake them at 200 for about 12-14 minutes or until well baked. Leave in the tins to firm. For the other 8 disc's pop into mini muffin tins and fill with the frangipane below

100g self raising flour
100g unsalted butter
100g caster sugar
2 eggs
50g blitzed macadamia nuts

Mix all of the above together in a food processor and spoon into pastry cases being careful not to overfill. Then pop 3-4 blueberries into each one and bake in a preheated oven 180 for about 15 minutes or until well risen. Leave to cool slightly and firm up in the tins, then brush the sponge with warmed apricot jam and sprinkle with desiccated coconut, for the white.

Orange creme patisserie
20g plain flour
20g corn flour
60g caster sugar
300ml whole milk
2 egg yolks
orange zest
1 tsp vanilla bean paste

Mix the sugar, corn flour, flour and egg yolks and a third of the milk. Heat the rest of the milk to just below boiling point, then pour into the egg yolk mix, pour into a saucepan and gently heat stirring continually until thickened, then spoon into a bowl, cover and chill.

To assemble the Red raspberry tarts whip 500ml of double cream with 3 tbsp icing sugar, then spoon half into a piping bag, pipe with an open star nozzle into 8 of the tarts and top with raspberries and a small mint leaf and chill.

For the Blueberry and Orange Tarts fold the remaining cream into the creme patisserie and spoon into a piping bag, snip off the end of the bag and pipe a blob into each, tip about 50 blueberries into the warmed apricot jam (From the frangipane's) and gently coat in the jam, then place onto the tartlets and chill.