Mini Fruit Tarts

Tart shells:

1. Dough: Place the flour, icing sugar, lemon zest, salt, and butter in the food processor and process until you get a coarse mixture that resembles breadcrumbs; you should still have some small butter pieces visible.Add the yolk and the ½ tablespoon water and mix shortly until the dough comes together. Only add more water if necessary; the pastry should hold together when you pinch it.1⅓ cup all-purpose flour/ 165 g + ½ cup icing sugar/ 50 g + ¼ teaspoon grated lemon zest + pinch of salt + ⅓ cup + 1 tablespoon unsalted butter/ 90 ga small egg yolk + ½ to 1 tablespoon cold water
2. Refrigerate: Turn the pastry onto the working surface and knead lightly to form a smooth disc for just a few seconds to form a smooth disc. Divide the pastry into two portions, wrap each piece in plastic foil, and refrigerate until needed. It will keep for a week in the fridge and a month in the freezer.Brush the muffin tin with melted butter, place it in the fridge, and leave to set for about 30 minutes.
3. Roll: Dust the working surface with very little flour. Take one portion of the wrapped pastry out of the fridge and divide it into 6 portions. Form 6 small balls and roll each one into a circle, about 2-3 mm thick and large enough to cover the bottom and the walls of the muffin tin. Repeat with the second portion of pastry.
4. Preheat the oven to 300°F/ 150°C. Line each pastry shell with a paper muffin case, fill with dry beans or rice, and bake blind for about 25 minutes. Remove the beans/rice and the paper. The cases should be golden-brown. If they are not so yet, bake for another 5 to 10 minutes without beans and paper.
5. Cool: Let the shells cool slightly but remove them from the muffin tin while still warm; they will slide out of the form. Place on a wire rack to cool completely, then fill.

Filling:

1. Mix the cream cheese with a whisk to loosen it up. Add the crème Fraiche, vanilla extract, and icing sugar and whisk until the cream thickens again.1 cup cream cheese/ 220 g + 1 cup crème fraiche/ 220 g + ½ teaspoon vanilla extract + ½ cup icing sugar / 50 g
2. Fill the cases with the cream and arrange the berries on top. Dust with icing sugar if you wish.10.5 oz berries / 300 g