Mini tarts with vanilla cream and fruit

Knead the flour, butter, sugar, lemon zest, egg and baking powder into a smooth dough. Wrap in cling film and refrigerate for at least 1 hour.

Scrape out the seeds of the vanilla pod and mix with the egg yolks, potato starch, sugar and 100 ml of the milk.

Gradually pour the mixture into the remaining milk while stirring constantly. Bring to a boil, then simmer over low heat for 2 minutes. Pour into a bowl and let cool.

Divide the shortcrust pastry into pieces of about 20 g each and press them into muffin tins (⌀ 4.5 cm), Press the dough up to the edges and bake in a fan oven at 165°C (330°F) for 20 minutes. Remove from the oven and let cool.

Fill a piping bag with the vanilla cream and pipe into the mini tarts.

Cut raspberries, kiwi, blueberries and pineapple into small pieces and decorate the mini tarts with the fruit.

Tip:

The mini tarts can be baked a day in advance and filled with vanilla cream and fruit just before serving.