🌻Crust:
Combine flour,sugar, and salt in a food processor.

Cut butter into slices and add to flour mixture, pulsing several times until the mixture resembles oatmeal. Add 1 egg yolk mixed with 1 Tbsp cream.

Pulse until all ingredients are moistened. Then allow the machine to run a few seconds until the dough starts to stick together. (Add additional drops of cream if the dough seems too dry.)

Press dough into a roll like refrigerated cookie dough. Wrap in plastic and chill 30 minutes.
Spray molds generously with oil If using silicone molds, no greasing is necessary.

Slice the roll of dough into 13-14 pieces. Using a rolling pin, roll the dough between two pieces of plastic wrap into a circle slightly larger than tart molds. Press into a mold with fingers being careful to keep the thickness consistent. Use a knife to trim off any extra at the top. Freeze for at least 30 minutes, overnight or up to a month.

Place frozen tart shells on a cookie sheet. Press a small square of foil down into each crust and mold it to the shape of the crust.

Bake 200°C / 400°F for 10 minutes. Remove foil and continue to bake until golden brown, usually about 3-4 minutes.

🌻Cream Filling:

Heat the milk in a heavy-bottomed saucepan over low heat just until it starts to steam.

Separately, whisk together the egg yolks, sugar, and cornstarch in a large bowl. You're going to want to whisk really hard until the consistency is thick and creamy.

Once the milk has just bengan to steam, slowly pour about half of the milk into the egg mixture in a thin stream, while mixing vigorously. Leave the rest of the milk in the pan.

Next, add the thickened egg mixture back into the pan with the rest of the milk. Again, whisk vigorously, for 2 to 3 minutes, while continuing to heat the mixture gently over medium heat, until the pastry cream is quite thick.

Remove from heat and whisk in the butter and vanilla transfer the pastry cream to a bowl, and cover the top of the warm custard with plastic wrap and smooth it to touch the surface. This prevents a skin from forming on top of the cream.

🌻Assemble:
Fill each baked tart shells with cream filling.

🌻Topping:
Arrange your favourite fruits top of the cream. Chill in refrigerator then serve.
Enjoy !!