0.5 teaspoon baking powder
Preheat oven to 200oc.
Melt the butter and gently fold in the remaining ingredients to a dough.
Press out in small tins (makes about 24 individual cases) and use a fork to make some holes in the base so hot air can come out when baking.
Place in oven for 8-10minutes (until slightly golden brown).
If kept in an airtight container the cases will keep for ages so they can be prepared well in advance.
1 vanilla pod
2pinch of salt
15g corn starch
25g unsalted butter
150g whipping (or double) cream
2tsp icing sugar
Pour the milk into a saucepan. Split the vanilla pod longways and scrape out the seeds, place both the pod and the seeds in the milk. Add the salt to the milk and heat. When it almost boil remove from the heat and leave to cool for 15 minutes.
Mix sugar and corn starch in a heatproof bowl.
Add the egg and beat until smooth.
Remove the vanilla pod from the milk. Place the milk back on the cooker and heat until it reaches boiling point (stirring frequently to prevent the milk from burning). Remove from the heat and pour 1/3 of the mixture over the egg mixture stirring constantly. Repeat two more times with the rest of the milk. Pour the mixture back in the saucepan and heat on medium heat stirring constantly until the consistency is like lightly whipped cream. Remove from heat and place the mixture back in the bowl. Leave to cool for 10 minutes. Cut the butter in pieces and add one by one to the mixture stirring each piece until melted.
Leave to cool for another 10 minutes before covering with clingfilm (press the film down onto the custard to prevent a skin to form).
When cool leave in fridge for 2hours. (this can be prepared a few days in advance of needing the custard as it will keep for about 5days in the fridge).
On the day of serving:
Whip the cream and icing sugar until firm.
Carefully fold the cream into the custard mix (the more you mix the runnier the custard).
Place the custard in the cases and top with blackberries (or blueberries/raspberries or what you fancy).