Mini Fruit Tart

Ingredients

CRUST
1	Puff Pastry Sheet Bottega Zelachi
PASTRY CREAM FILLING
500ml	Fresh milk
100g	Sugar
30g	Cornstarch
4	Egg yolk
30g	Unsalted butter
1	Teaspoon vanilla
DECORATION
As desired	Strawberries, kiwi, blueberries, raspberries, or any fruits

Heat the milk over low heat until warm (do not let it boil).
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the warm milk into the egg mixture while stirring constantly to avoid lumps.
Pour the mixture back into the saucepan, cook over low heat, stirring continuously until it thickens.
Turn off the heat, add the butter and vanilla, and stir until melted and fully combined.
Transfer to a bowl, cover with plastic wrap, and let it cool before chilling in the refrigerator.

Heat the milk over low heat until warm (do not let it boil).
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the warm milk into the egg mixture while stirring constantly to avoid lumps.
Pour the mixture back into the saucepan, cook over low heat, stirring continuously until it thickens.
Turn off the heat, add the butter and vanilla, and stir until melted and fully combined.
Transfer to a bowl, cover with plastic wrap, and let it cool before chilling in the refrigerator.