Mini Fruit Tartlets with Vanilla Cream

To make the shortbread crust place flour, sifted sugar, and salt in a medium mixing bowl. Use a whisk to combine dry ingredients.

Cut cold butter into the flour with a pastry blender until mixture resembles coarse meal. Make a well in the center of the flour mixture.

Add the egg yolk, cream, and vanilla into the center of the well. Stir until dough gathers and pulls away cleanly from the sides of the bowl. If the mixture is too dry add another tablespoon heavy cream to the dough. Pat the dough into a disc and wrap tightly in plastic wrap. Chill for 1 hour.

On lightly floured surface, roll the dough to a thickness of about 1/8 inch. Cut into circles 1/4 inch larger than the circumference of the mini tartlet pan.

Press the dough gently into the mini tart pan trimming away any excess. Gather dough and repeat if necessary.

Place a small piece of parchment paper on top of each shortbread crust and line with ceramic baking beads to keep the crust from shrinking during baking.

Preheat oven to 400°. Place mini tart pans on a baking sheet and bake in the oven 15-18 minutes until shortbread is golden brown. Remove from oven and cool completely.

While pastry cools, in a large bowl, combine vanilla pudding, heavy cream, milk, and vanilla bean paste. Mix with hand mixer until light and fluffy! Cover and chill until ready to use.

Wash and dry berries. Remove shortbread crust from tart pans.

Fill a large pastry bag, or large Ziploc bag, Fill each shortbread crust with vanilla cream. Top vanilla cream with fresh berries.

Place apricot jam in a microwave safe bowl. Cook on high for 1-2 minutes until melted. Pour jam into a small sieve over a large bowl to remove any chunks of fruit. Using a teaspoon carefully drizzle apricot glaze over the top of the berries. Serve. Store extra tarts in air tight container and keep cool in refrigerator.