1. Place water in a mixing bowl fitted with a whisk.
2. Stream in the Custard Mix over 1 minute on low speed.
3. Scrape down.
4. Whisk for 3-4 minutes on high speed.
5. After a few minutes rest, pipe the custard in the base of small tart cases.
6. Place freshly-cut summer fruits on top of the custard.
7. Heat Instant Superglaze - Neutral or Apricot to 75℃.
8. Brush the glaze on top of the fruits.
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