Raspberry and Hazelnut Fillo Tartlets

Pre-heat the oven to 180ºC/160ºC fan forced

Heat the cream and the vanilla paste in a Le Creuset saucepan.In a Le Creuset Mixing Jug, beat the egg yolks and caster sugar together until light and fluffy. Add the corn flour and flour.Slowly beat the hot cream into the egg mixture and then pour the whole lot back into the saucepan. Over low heat, stir continuously until the mixture thickens.Heat gently for at least 10 minutes to cook the flour. Remove from the heat and cover with cling film touching the surface to prevent a skin from forming. Allow to cool.Brush each piece of pastry with melted butter and push them into a Le Creuset 12 Cup Tart Tray, two layers per pocket..Fill the pastry cases with the cooled custard and top with raspberries and hazelnuts.Bake at 180ºC for 10-15 minutes, or until the pastry is golden brown and cooked.