Some desserts just make you smile the moment you see them, and these little fruit and berry tarts are definitely one of those. With their golden pastry cases, creamy filling, and piles of shiny, colourful fruit on top, they look fancy but are actually pretty simple to put together.

The best thing about these tarts is how flexible they are. You can use almost any fruit you have at home. Slice up some kiwi, add a handful of blueberries, and include a cherry or two, along with grapes, strawberries, and peaches. Even a few pomegranate seeds sprinkled over the top make them look extra special.

Makes 8–10 small tarts

Ingredients

For the pastry shells:

• 1 ½ cups plain flour
• ½ cup unsalted butter, chilled and cubed
• ¼ cup icing sugar
• 1 egg yolk
• 2-3 tbsp cold water

For the filling:

• 1 ½ cups milk
• 3 egg yolks
• ¼ cup sugar
• 2 tbsp cornflour
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the topping:

• A mix of fresh fruit and berries (strawberries, blueberries, black grapes, kiwi, cherries, pomegranate)
• 2 tbsp apricot jam (for glaze)

Method

1. Make the pastry: Rub butter into flour and icing sugar until it resembles breadcrumbs. Add egg yolk and water, mixing until dough comes together. Wrap in clingfilm and chill for 30 minutes.
2. Bake the shells: Roll out dough and press into tartlet tins. Prick bases with a fork, line with baking paper, and fill with baking beans. Bake at 180°C for 12–15 minutes until golden. Cool completely.
3. Prepare the filling: Heat milk in a saucepan until just simmering. In a bowl, whisk egg yolks, sugar, and cornflour. Slowly pour in warm milk while whisking, then return mixture to pan. Cook over medium heat, stirring until thickened. Remove from heat, stir in butter and vanilla. Cool, then spoon into pastry shells.
4. Add the fruit: Arrange sliced fruit and berries on top.
5. Glaze: Warm apricot jam with a splash of water, brush lightly over fruit for shine.