Instructions

Sift the flour into a large mixing bowl, add the butter.
Rub the butter into the flour with your hand, until it starts looking like breadcrumbs, work quickly to prevent the the dough becoming warm.
Add the water slowly to the pastry and mix with a cold knife until it starts forming a dough, you can add more water if the pastry is too dry.
Wrap the dough in cling film and put into a fridge for 30 minutes.
Roll it out with a rolling pin.
Creme patissiere
Warm the milk in a small saucepan (don't bring to boil).
In a large bowl whisk the yolks and sugar, when smooth sift in the flour, combine together.
Add the warm milk (slowly) to the mixture. Whisk continuously.
Put the mixture back into the saucepan, gently bring to boil whisking continuosly until thick and creamy. Remove from the heat and leave to cool.
Tartlets
Preheat your oven to 180°C (160°C fan assisted).
Line the pastry in your mini tart tins, prick the base with a fork , put it into the oven and blind-bake it for 12 minutes (to blind-bake it, cover the pastry with baking paper and fill it with baking beans).
Remove the beans and the paper, bake for another 12 minutes, until the pastry is golden.
When baked, remove from the oven and put on a wire rack to cool completely.
Fill the bases with creme patissiere, smooth the surface out with a spoon or spatula.
Arrange your selection of fresh, sliced fruits on top and serve.