Mini Fruit Tartlets

Have some friends coming over? There’s no better way to keep them entertained than with these cute and extremely delicious fruit tartlets. And here’s how Chef Georges Bouabjian prepares them:
 
1. Tartlet Base
250gr Flour
200gr Butter
175gr Sugar
75gr Egg Yolks
10gr Baking Powder
5gr Salt
 
Instructions:
- Using a flat beater, mix the butter, sugar & salt
- Add the egg yolks
- Add the flour & baking powder
- Mold the dough on the greased tartlets rings
- Bake at 180°C for 30 minutes


2. Crème Pâtissière
250ml Milk
70gr Sugar
50gr Egg Yolks
35gr Butter
25gr Cornstarch
1 Vanilla Pod
 
Instructions:
- Heat the milk, butter, half the sugar and the vanilla
- Beat the egg yolks, rest of the sugar and the cornstarch separately
- When the milk boils, pour part of the milk over the yolks then pour back into the milk, bring to boil and boil for approx. 2 minutes
- Cover the crème with film and freeze for 20 minutes to cool quickly
- Keep in the fridge until use
 
Assembly:
Pipe the crème pâtissière into the tartlets shells, slice or dice the fruits and arrange them depending your own taste.