Prepare the Tart Crust:

• In a food processor, I pulse together the flour, powdered sugar, and salt.

• I add the cold butter and pulse until the mixture resembles coarse crumbs.

• I add the egg yolk and pulse a few more times. Then, I add ice water, one tablespoon at a time, until the dough starts to come together.

• I turn the dough out onto a work surface, press it into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.

• Once chilled, I roll the dough out on a floured surface and cut it into small circles that fit into the wells of a mini muffin tin or tart pans.

• I gently press the dough into the pans, then chill it for another 10 minutes. Preheat the oven to 350°F (175°C).

• I line the crusts with parchment paper and fill them with pie weights or dried beans. I bake the crusts for 10 minutes, remove the weights, and bake for another 5-7 minutes, or until golden brown. I let the crusts cool completely.

Make the Pastry Cream:

• In a medium saucepan, I heat the milk over medium heat until it just begins to simmer.

• In a separate bowl, I whisk together the egg yolks, sugar, cornstarch, and salt until smooth.

• Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly to temper the eggs.

• I then pour the tempered egg mixture back into the saucepan with the remaining milk and whisk constantly over medium heat until the mixture thickens and starts to boil.

• Once thickened, I remove the saucepan from the heat and stir in the butter and vanilla extract.

• I transfer the pastry cream to a bowl, cover it with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely in the fridge.

Assemble the Mini Tarts:

• Once the crusts and pastry cream have cooled, I spoon or pipe a generous amount of the pastry cream into each tart shell.

• I arrange the fresh fruits on top of the cream in a decorative pattern. I like to use a variety of colors for a vibrant, eye-catching look.

Glaze (Optional):

• To give the tarts a beautiful shine, I can heat the apricot jam in the microwave for 15-20 seconds until it becomes liquid.

• Using a pastry brush, I gently brush the apricot glaze over the fruits to give them a shiny, polished finish.

Serve and Enjoy:

• I refrigerate the tarts for 30 minutes before serving to let the flavors set. These tarts are best enjoyed within 2-3 days.