Tartelette

Instructions

1. Roll out the sweet pastry on a floured work surface, then cut out 6 discs the size of your tartlet tins.
2. Line the tins with the pastry discs, prick the bases with a fork and chill for 15 minutes.
3. Preheat the oven to 180 °C and bake the cases blind for 15 minutes, until golden.
4. Meanwhile, bring the milk with the vanilla to the boil, then whisk the yolks with the sugar and cornflour.
5. Pour the hot milk over the mixture while whisking, return to the pan and let it thicken for 2 minutes, stirring constantly.
6. Let the cream cool, then fill the baked cases with a generous spoonful.
7. Arrange the chopped fruit on top in a decorative way.
8. Heat the apricot jam with a spoonful of water, then brush it over the fruit to make it glossy.