For 12 tartlets:
350g plain flour pinch of salt 125g sugar 125g unsalted cold butter, diced 2 eggs (one whole and one yolk) 500ml full fat milk 2 vanilla pods (or extract) 120g sugar 6 egg yolks 50g plain flour fresh summer fruit and chocolate for topping
For the pastry, weigh out flour and sugar and add salt. Rub in the butter with your hands until it gets to a breadcrumb consistency. Add the eggs and bring together to form a dough with your hands. Cover in clingfilm and leave to rest in the fridge for at least one hour.
For the crème pâtissière, scrape out the vanilla pods and add both the pulp and the pods to the milk in a saucepan. Bring to a boil slowly while stirring regularly. In the meantime, whisk together egg yolks, sugar, and flour in a bowl until it gets paler in colour. Leave the milk to cool a little before pouring a little into the egg mix under constant stirring (easiest if you use a handmixer at this step). Pour in only a little bit at a time or else you will have a wonderful bowl of sweet scrambled eggs. When all is incorporated, transfer back to the saucepan and cook over low to medium heat until thickened and boiling. Make sure you keep stirring it! Transfer into a bowl and cover with cling film to prevent a skin from forming on the top. Keep aside or in the fridge until further use.
Flour a work surface and roll out the pastry very thinly. Line the tartlet cases and press down, remove excess dough only roughly. Pinch with a fork on the bottom, line with baking parchment and fill with baking beans. Leave to rest in the fridge for 30 minutes.
Bake the tartlets for 15 minutes, remove the beans and baking parchment and place back in the oven for another 5 minutes. Leave to cool down on a wire rack.
When everything has cooled down, fill the crème pâtissière into a plastic bag and cut of the tip. Pipe the mix into the tartlets with a pattern of your choice. Top with fresh fruit and some grated chocolate. Enjoy!