Peach Tree Garden Fruit Tarts

Directions

1. 1

   For the tart crust: In a food processor, combine flour, 1/4 cup sugar, and salt. Pulse a few times to combine. Add cold butter and pulse until the mixture resembles coarse crumbs.
2. 2

   Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Do not overmix. Gather the dough into a ball, flatten slightly, wrap in plastic, and refrigerate for at least 30 minutes.
3. 3

   Preheat oven to 375°F (190°C). Lightly grease a 12-cup mini muffin tin or 4-inch tartlet pans. On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
4. 4

   Cut out circles using a pastry cutter or glass slightly larger than your tart molds. Carefully press the dough circles into the prepared molds. Prick the bottoms with a fork. Bake for 12-15 minutes, or until golden brown. Let cool completely on a wire rack.
5. 5

   For the custard: In a medium saucepan, whisk together 1/4 cup sugar and cornstarch. In a separate bowl, whisk egg yolks. Gradually whisk the milk into the egg yolks.
6. 6

   Pour the milk mixture into the saucepan with the sugar and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil gently for 1 minute, then remove from heat.
7. 7

   Stir in the vanilla extract. Immediately pour the custard into a shallow dish, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 1 hour.
8. 8

   Once cooled, spoon the custard into the baked tart shells, filling them almost to the brim.
9. 9

   Arrange the fresh berries and kiwi slices artfully on top of the custard. Dust lightly with powdered sugar before serving.
10. 10

    Serve immediately or refrigerate until ready to serve. Best enjoyed the same day.