Tarts with custard

Prepare the cocoa shortcrust pastry by putting the sifted flour and very cold butter cut into cubes in the mixer. Blend until you get a sandy mixture, then add the cocoa and mix by transferring everything onto a pastry board. Form the fountain with the mixture and inside put the yolks and icing sugar.

Mix the ingredients well and knead very quickly. Wrap the shortcrust pastry in cling film and place it in the refrigerator for 30 minutes. In the meantime, dedicate yourself to preparing the custard.

Put the milk in a saucepan and bring it to a boil with the seeds from the vanilla pod. Meanwhile, in a bowl combine the egg yolks and sugar mixing very well until you get a smooth and creamy mixture. Beat as long as you can, in this way the eggs will be very frothy and you will have an even better cream. 

Let the milk cool slightly and pour it in a thin stream into the cream, stirring constantly to blend the various ingredients. At this point add the flour gradually and mix everything together.

Transfer the cream to the heat and cook it for 15 minutes continuing to stir to avoid the formation of lumps. Once cooked, let the cream cool and then transfer it to the refrigerator until serving time.

Peel the kiwis and cut them into pieces or slices, wash the strawberries and cherries. Flour and butter the tart molds (10 cm diameter). Roll out the shortcrust pastry and arrange it in the molds. Prick the shortcrust pastry with the tines of a fork and bake at 180°C for 8/10 minutes, until it is cooked. Remove the tarts and let them cool.