Step 1

To make the pastry cream, add the milk and 1/4 of the granulated sugar to a medium saucepan, and whisk to combine.

Step 2

Place the saucepan over a medium heat, stirring often, and bring to the boil.

Step 3

While the milk mixture is heating, add the egg yolks, whole egg, cornstarch and remaining 1/3 granulated sugar to a large mixing bowl. Whisk until smooth.

Step 4

Once the milk mixture has come to the boil, remove from the heat and pour in a very slow drizzle into the bowl with the egg mixture while whisking constantly.

Step 5

Once all of the milk mixture has been added to the egg mixture, pour the combined mixture back into the saucepan.

Step 6

Place the saucepan back over a medium heat and bring back to the boil while whisking constantly.

Step 7

Once the mixture has come to the boil, remove from the heat. Stir through the butter until melted, then stir through the vanilla.

Step 8

Pour the mixture into a medium bowl and immediately cover with plastic wrap, ensuring the plastic wrap is touching the surface of the pastry cream to prevent a skin from forming.

Step 9

Transfer to the fridge to cool completely.

Step 10

While the pastry cream is cooling, make a start on the pastry. Add the chilled butter cubes, flour, powdered sugar and salt to the bowl of a food processor.

Step 11

Process until the mixture resembles breadcrumbs.

Step 12

Add the egg and chilled water to the processor and pulse until the mixture has just combined and a crumbly dough begins to form, adding additional chilled water only if necessary.

Step 13

Turn the pastry dough onto a floured surface and bring the dough together with your hands.

Step 14

Shape into a disc.

Step 15

Cover the dough with plastic wrap and place in the fridge for 30 minutes.

Step 16

Preheat the oven to 350°F/180°c. Work with half of the dough at a time, covering the other half in plastic wrap and returning to the fridge.

Step 17

Place the dough between two sheets of parchment paper, and roll with a rolling pin until the dough is approximately 1/8 inch in thickness.

Step 18

Cut rounds from the dough that are larger than the tart tins using a sharp knife or large cookie cutter.

Step 19

Press the rounds of dough gently into the 3 inch tart tins which have been greased with a non-stick cooking spray, shaping the dough with your fingers to the inside of the tin.

Step 20

Trim the excess dough with a sharp knife or by running a rolling pin over the top of the tart tins. Repeat with the remaining half of dough.

Step 21

Place tart tins in the fridge to chill for 30 minutes.

Step 22

Pierce the base of the pastry with a fork at least 4 times. Bake in the oven for 15 minutes, or until cooked through and starting to turn golden.

Step 23

Set aside to cool completely.

Step 24

Once the pastry shells have cooled completely, remove from the tart tins.

Step 25

Combine the apricot jam with 1 tablespoon of water, and microwave for 30 seconds or until hot.

Step 26

Whisk with a fork to combine.

Step 27

Use a pastry brush to brush the inside of each pastry shell with the apricot mixture.

Step 28

Fill the shells with approximately 2 tablespoons each of the pastry cream, and top with the fresh fruit.

Step 29

Glaze the fruit with the remaining apricot mixture, if desired.