Ingredients:
For the Tart Shells:
50 g powdered sugar
200 g flour
1/2 tsp baking powder
1 tsp vanilla sugar
A pinch of salt
1 egg
For the Custard:
1 egg yolk
300 ml milk
70 g sugar
25 g cornstarch
150 ml cream (33-35%)
Instructions:
1. Prepare the Tart Shells:
In a mixing bowl, beat the butter and powdered sugar until creamy.
Add the egg and vanilla sugar, mix until well combined.
Sift in the flour, baking powder, and a pinch of salt. Mix to form a smooth dough.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 220°C (428°F).
Roll out the dough on a floured surface and cut it into small circles to fit your tartlet molds.
Press the dough into the molds and prick the bottom with a fork.
Bake for 12-15 minutes or until golden brown. Allow to cool.
2. Prepare the Custard:
In a saucepan, whisk together the egg yolk, sugar, and cornstarch until smooth.
Gradually add the milk, whisking constantly to avoid lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to boil.
Remove from heat and let it cool slightly.
In a separate bowl, whip the cream until it forms stiff peaks.
Gently fold the whipped cream into the cooled custard mixture until fully combined.
3. Assemble the Tartlets:
Fill the cooled tart shells with the prepared custard.
Optionally, decorate with fresh fruits or a dusting of powdered sugar.
Chill in the refrigerator for at least 1 hour before serving.
Enjoy your delicious and elegant tartlets! 
