Mini Fruit Tarts

Directions

1. 1
   Lightly grease six 3-inch tart pans with removable bottoms. Process flour, sugar and butter in food processor until just combined (do not over mix). Add egg yolk and 1 tbsp iced water; process for 30 seconds or until the mixture comes together, adding another 1-2 tsp water if too dry. Turn out dough onto a lightly floured surface; bring together to form a smooth dough.
2. 2
   Divide dough into 6 pieces. Roll each piece between sheets of parchment paper into 6-inch rounds. Gently press pastry into tart pans; trim edges. Place on a baking pan; cover with plastic wrap. Refrigerate for 30 mins.
3. 3
   Preheat the oven to 350°F. Line tart crusts with parchment paper and fill with uncooked rice or dried beans. Bake for 10 mins; remove the weights and paper. Bake for 15 mins more or until lightly golden. Cool tart crusts on wire racks.
4. 4
   Meanwhile, whisk milk and pudding mix in medium bowl for 2 min. Stir in whipped cream. Refrigerate until tart crusts are cooled.
5. 5
   Divide filling among crusts and top with fruit to serve.