Bring milk, cream 6 tablespoons of sugar and salt to a simmer in a medium sauce pan over medium heat, stirring occasionally.

As the milk mix begins to simmer, whisk egg yolks, cornstarch and remaining 2 tbs sugar in a medium bowl until smooth. Slowly whisk 1 cup of the simmering milk mix into the yolk mix to temper, then slowly whisk tempered yolk mix back into the remaining milk mix in the saucepan. Whisk like crazy! Cook and keep whisking until mixture thickens – about 30 secs. Remove from the heat. Whisk in butter and vanilla. Transfer all of this mixture to a clean bowl, lay a sheet of plastic wrap directly on the surface and refrigerate pastry cream until chilled and firm – about 3 hours. (will keep in fridge for 2 days).

Whisk egg yolk, cream and vanilla together in a bowl. Process flour sugar and salt in food processor until combined – about 5 secs. Scatter butter over the top and pulse until mix resembles coarse cornmeal – about 15 pulses. With processor running, add egg mix and continue to process until the dough just comes together around the processor blade – about 12 secs.

Turn the dough onto a sheet of plastic and divide into 4 equal pieces. Flatten each piece into a 4 inch disk, wrap in plastic wrap and refrigerate for at least 1 hour. Let dough sit on counter for 10 mins (this is a very important step) before rolling. (the wrapped dough will last for 2 days in the fridge and can be frozen x 1 month – if frozen – allow to completely thaw on the counter top before rolling).

Roll the dough into 4- 6 inch circles on a lightly floured surface. If the dough becomes to sticky at any point while rolling, carefully place onto a sheet of plastic wrap and place back in the refrigerator for 30mins.

Prepare 4 mini 4 inch tart pans with non stick baking spray.

Press the rolled dough into the pans and allow the excess hang over the edge. Run the rolling pin over the top of the pan to remove any excess dough.

Adjust oven rack to middle position and heat to 375.

Set the dough lined tart pans on a cooking sheet. Cover each tart pan and dough with a square of aluminum foil that has been sprayed with vegetable oil spray, press the foil – greased side down – onto the tart shell. – cover the edges well to prevent burning. Fill the aluminum covered tart shells with pie weights or dried beans.

Bake the tart shell until golden brown – about 30 mins.

Carefully remove the foil and weights and finish baking if not golden brown.

Let tart shell cool completely – about 1 hour.

Spread the chilled pastry cream over the bottom of the cooked tart shell.

Shingle the kiwi slices around the outer edge of the cooled tart shell. Place the strawberry cut side down in the center of the tart. Mound the raspberries, blackberries and blueberries in the center.

Melt the jelly over medium high heat, stirring occasionally to smooth out any lumps. Using a pastry brush – gently dab the jelly over the fruit and allow to set.

Serve immediately.