Mini Fruit Tarts - cooking recipe

Ingredients

1 cup flour
1 tbsp sugar
4 tbsp (1/2 stick) cold butter, cubed
1 None egg yolk
1 cup cold milk
1 pkg (3 oz) vanilla instant pudding mix
1/2 cup heavy cream, whipped
1 None kiwi fruit, peeled and sliced
1 tbsp passion fruit pulp
1 1/2 cups strawberries, sliced

Preparation

Lightly grease six 3-inch tart pans with removable bottoms. Process flour, sugar and butter in food processor until just combined (do not over mix). Add egg yolk and 1 tbsp iced water; process for 30 seconds or until the mixture comes together, adding another 1-2 tsp water if too dry. Turn out dough onto a lightly floured surface; bring together to form a smooth dough.
Divide dough into 6 pieces. Roll each piece between sheets of parchment paper into 6-inch rounds. Gently press pastry into tart pans; trim edges. Place on a baking pan; cover with plastic wrap. Refrigerate for 30 mins.
Preheat the oven to 350\u00b0F. Line tart crusts with parchment paper and fill with uncooked rice or dried beans. Bake for 10 mins; remove the weights and paper. Bake for 15 mins more or until lightly golden. Cool tart crusts on wire racks.
Meanwhile, whisk milk and pudding mix in medium bowl for 2 min. Stir in whipped cream. Refrigerate until tart crusts are cooled.
Divide filling among crusts and top with fruit to serve.