Make the tart dough: In a bowl or food processor, combine flour, powdered sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add egg yolk and 1 tablespoon ice water. Mix just until the dough holds when pressed. If dry, add another teaspoon or two of water. Do not overwork.

Chill the dough: Form into a flat disk, wrap, and chill for 30–45 minutes. Chilled dough resists shrinking and bakes flakier.

Prep tins: Lightly grease a mini muffin pan or mini tart pans with removable bottoms. You can also use pre-made mini tart shells to save time.

Shape shells: On a lightly floured surface, roll dough to about 1/8 inch thick. Cut rounds to fit your tins (about 2 1/2–3 inches for mini muffin wells). Gently press dough into cups, trimming excess. Prick bases with a fork.

Blind bake: Chill the lined pan for 10 minutes. Preheat oven to 350°F (175°C). Line each shell with a tiny square of parchment and fill with pie weights or dry beans. Bake 10–12 minutes. Remove weights and parchment, then bake 4–6 minutes more until lightly golden. Cool completely on a rack.

Cook the vanilla cream: In a saucepan, heat milk and heavy cream over medium until steaming, not boiling. In a bowl, whisk sugar, egg yolks, cornstarch, and a pinch of salt until smooth. Slowly whisk in about 1/2 cup of the hot milk mixture to temper. Pour the tempered mixture back into the saucepan, whisking constantly.

Thicken and finish: Cook over medium heat, whisking, until thick bubbles appear and the cream holds soft peaks, 2–3 minutes. Remove from heat. Whisk in butter and vanilla. Strain through a fine sieve into a clean bowl for extra-smooth cream.

Chill the cream: Press plastic wrap directly on the surface to prevent a skin. Chill at least 2 hours, until cold and set. For the fluffiest texture, briefly whisk before using.

Prep fruit: Wash and dry fruit well. Slice larger fruit into thin, bite-size pieces. Pat dry again so the cream doesn’t get watery.

Assemble: Spoon or pipe vanilla cream into cooled tart shells, filling nearly to the top. Arrange fruit neatly over the cream. Go for color contrast and variety—mix berries with a few kiwi slices or peach fans.

Optional glaze: Warm apricot jam with a splash of water. Brush gently over the fruit to add shine and prevent drying. A light touch is best.

Serve: Chill 20–30 minutes to set, then serve. These are best the day they’re assembled.