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French berry tartlet with vanilla crème pâtissière recipe

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telegraph.co.uk

If you don't want the hassle of making crème pâtissière, a mixture of sweetened mascarpone and crème fraîche is delicious, too.Prep time: 25-30 minutes, plus chilling | Cooking time: 12 minutes Eight small (10cm) tarts or 20 mini (7cm)For the pâte sucréeFor the crème pâtissièreFor the topping*Diana's conversions may differ from the standard We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..

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