Ingredients
Method
1.Process flour, sugar and butter until crumbly. With motor operating, add egg yolk and enough of the iced water to make ingredients come together. Turn dough onto a floured surface, knead gently until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
2.Grease two 12-hole (1-tablespoon/20ml) mini muffin pans. Roll out half the pastry between sheets of baking paper until 3mm thick. Cut out 12 x 6cm rounds; press rounds into holes of one pan. Prick bases of cases well with a fork. Repeat with remaining pastry. Refrigerate 30 minutes.
3.Preheat oven to 200°C.
4.Bake about 10 minutes. Stand cases in pan 5 minutes; transfer to a wire rack to cool.
5.Meanwhile, make custard cream; bring milk and extract to the boil in a small saucepan. Beat egg yolks, sugar and cornflour in a small bowl with an electric mixer until thick. With motor operating, gradually beat in hot milk mixture. Return custard to same pan; stir over heat until mixture boils and thickens. Cover surface of custard with plastic wrap; refrigerate 1 hour. Fold cream into custard.
6.Cut kiwifruit crossways into eight slices; cut 3cm rounds from slices. Spoon custard cream into cases; top with fruit.
Pastry cases and custard can be made, and stored separately, 2 days ahead; fold cream into custard just before using. Assemble and serve tarts as close to serving time as possible.
Note
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