In a food processor, put together the flour, ground almonds and powdered sugar until fine powder
Add butter cubes and pulse a couple times, until a chunky, sandy texture (we want small pieces of butter to remain visible)
Add Egg and pulse a few more times until you see it’s formed into big pieces of soft dough
Combine the dough together with your hands into a disk and wrap it with saran wrap, do it quickly so the butter doesn’t melt from the warmth of your hands. Place in the fridge for at least 30 min (or up to 3 days)
Heat oven to 180 C
I used 12x 6.5cm (2.55 inch) tart rings but read the post to see more options
Flour you surface and roll out your dough to about 3mm thick. Gently pick up the rolled though and line your pie pan with it, pushing the dough into the corners with your thumb.
Poke the dough with a fork all around the bottom and place it back in the refrigerator for an additional 30 minutes.
Blind Bake for 15 minutes, remove the pie weights and bake for another 10 minutes.
Cool completely before filling or removing from the pan
Cut the dark chocolate and place in a heat proof bowl. Pulse for 30 minute intervals in the microwave until completely melted
Brush the inside of the tart shells and set aside
For the Crème Pâtissière
In a saucepan bring milk and scraped vanilla bean to a boil. Take off of heat and let the vanilla soak in for 15 minutes, set aside.
In a separate below whisk egg yolks and sugar together until light and fluffy. Add the cornstarch and whisk a bit longer until smooth with no clumps, set aside.
After 15 minutes, sieve the milk removing the vanilla pods and mix ¼ of it in the egg yolk mix, stirr well. Then add the remaining milk and stirr in completely.
Transfer everything to a small sauce pan and cook over medium-high heat, whisking constantly until slowly boiling and thickened. Remove from heat and add cold butter, stir until completely combined.
Let cool for a 5 minutes and cover with seran wrap, allowing the wrap to touch the creme itself all over the surface to prevent skin from forming
Refrigerate up to 24hrs before use.
Final touch
When ready to fill the tarts, stir the Crème Pâtissière and transfer to a piping bag, cutting the edge.
Fill all tart shells until ¾ full
Arrange the fruit on top, i prefer to peel the kiwi and slice it but every design goes
Melt the apricot jam in a small sauce pan and run through a sieve making sure there are no fruit pieces. Add 1 Tbsp of water and mix well together
Using a brush, brush above and around all fruit to make sure they are completely coated
Keep refrigerated and remove from the refrigerator 10 minutes before serving
Recipe by at https://www.kerenruben.com/cakes-and-desserts/fruit-tart-creme-patissiere/%20