Caramel Sugar/ Custard Sauce (Optional - Mango Essence, Orange Essence, etc.)

1. Place fresh milk, sugar, PrimaFlour Semolina and corn flour into a pot.
   
2. Heat and stir well all the time till starting to boil
   
3. Remove from the fire and add butter and egg.
   
4. Stir well. Heat till thickened.
   
5. Serve with caramel Sugar or custard sauce.

Fillings:
300 ml Fresh Milk (290 g)
30 g Custard Powder
80 g Castor Sugar
500 g Whipped Cream
¼ tsp Vanilla Essence

Assorted fruits of your choice e.g. Mango, Mandarin Orange, Kiwi, Strawberry, Pineapple and Peaches.

1. Blend butter and icing sugar till well mixed.
   
2. Add egg.
   
3. Fold in sifted PrimaFlour Plain Flour and PrimaFlour Semolina till it forms a smooth dough.
   
4. Wrap dough in a greaseproof paper and chill for 20 mins.
   
5. Roll out pastry on a lightly floured board, use a cutter slightly bigger than the mould, cut out pastry and line the tartlet mould. Press down lightly and trim off edges. Prick the base with a fork.
   
6. Bake at 200° for 15-17 mins or until pastry turns golden brown.
   
7. Remove pastry and leave on wire rack to cool.
   
8. Stir custard, sugar,3 tablespoons fresh milk (38g) and vanilla in a mixing bowl and blend to a smooth paste.
   
9. Heat the balance milk when nearly boiling, gradually pour into custard mixture, stirring well return the custard to the pan and bring to boil, stirring all the time till thicken. Leave to cool.
   
10. Whip the cream to slightly stiff peak.
    
11. Spread a layer of custard on tartlet shell.
    
12. Pipe top with whipped cream.
    
13. Decorate top with desired fruits.

1. Sift in the PrimaFlour Plain Flour, baking soda and baking powder, then add in the PrimaFlour Semolina.
   
2. Cream the butter and sugar.
   Gradually add in the egg whites and yolks.
   
3. Fold in the sifted flour, ground almond, almond nibs, milk, vanilla essence and mix well.
   
4. Pour the mixture into a lined baking tin. Preheat the oven to 180° and bake for 1 hour.