2 x 12 mini hole cake trays, 2 x mixing bowls, pastry blender, sieve, saucepan and parchment paper

Buckwheat Sweet Pastry
100g FREEE Buckwheat Flour
25g icing sugar
¼ tsp FREEE Xanthan Gum
50g butter, softened
2 egg yolks
3 tbsp jam
butter, for trays
flour, for dusting

Crème Pâtissière Custard
25g icing sugar
2 tsp FREEE Organic Cornflour
50ml cream
2 egg yolks
150ml milk
butter, for brushing 

Fruit Topping
300g berries, peach or kiwi fruit
1 tsp icing sugar
mint leaves, to decorate

180°C, Fan 160°C, 350°F, Gas 4

Buckwheat Sweet Pastry

1. Pre-heat the oven.
2. Rub some butter around the insides two x 12 mini hole cake trays.
3. Measure the flour, sugar and xanthan gum into a bowl, stir to combine and sieve into a mixing bowl.
4. Cut the butter into small cubes and add them to the mixing bowl.
5. Using a fork or pastry blender work them together until the mixture resembles fine breadcrumbs.
6. Add the egg yolks to the mixing bowl and stir to combine.
7. Using your hands, gather everything together to form a smooth ball of pastry dough.
8. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
9. Roll out the pastry until about 1.5mm/1/16” thick.
10. Select a pastry cutter or cup with a diameter 2cm/¾” larger than the holes of the mini tray and press it into the dough to make circles. 
11. Lift the pastry circles on to the prepared mini tray.
12. Gather up the pastry off cuts, pressing them into a ball of dough and roll it out again to cut more circles.
13. Put a scant quarter teaspoon of jam into the bottom of each pastry circle.
14. Bake for 12-15 minutes or until the pastry is golden.
15. Remove from the oven and leave the jam tarts to cool.

Crème Pâtissière Custard

1. Measure the sugar, cornflour, and cream into a large bowl, add the egg yolks and mix to a smooth paste. 
2. Heat the milk in a saucepan until almost boiling.
3. Pour half the hot milk on to the paste stirring as you do this.
4. Tip the mixture back into the saucepan. 
5. Return the pan to a gentle heat and stir continuously as the custard thickens and cooks. 
6. Pour the custard into a clean bowl.
7. To stop a skin forming, brush a little butter over a piece of parchment paper and put it butter side down on the surface of the crème pâtissière.
8. Leave until cold then chill until required.

Buckwheat Fruit Tarts

1. Remove the parchment paper and beat the cold crème pâtissière to ensure it is smooth.
2. Spoon or pipe the custard into the cold jam tarts.
3. Cut the berries and fruit into small pieces if necessary and arrange some fruit on each tart.
4. Add small leaves of mint for additional decoration.