Mini Fruit Tarts

Yield: about 48 mini tarts.

1. Preheat the oven to 375º.
2. For crust, add flour, powdered sugar, and salt to a food processor and process to blend. Add ½ c. cold butter and use on/off turns until the mixture resembles coarse meal. Add cold water and process just until the dough starts to stick together. Add more water by teaspoonfuls if the dough is dry.
3. Scoop about a tablespoon of dough into the cups of a mini muffin pan and press onto bottom and partially up sides. Bake until golden brown, about 15 minutes. Remove from oven and cool in pans 5 minutes. Use a knife to pop out the crust cups and cool completely on a wire rack.
4. Meanwhile, for the custard, put milk and vanilla bean paste in a medium saucepan and bring to a boil over medium heat. Whisk the egg yolks and granulated sugar in a bowl until light and fluffy. Add the cornstarch and whisk until no lumps remain. Whisk in ¼ c. of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
5. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Spoon into the cooled crust cups and let sit at room temperature about 20 minutes. Top with berries and refrigerate until ready to serve.