• First make your biscuit dough by mixing the softened butter and caster sugar in a large bowl with a spoon, then add the egg yolk and vanilla extract and briefly beat to combine.
• Sift over plain flour and stir until the mixture is well combined, I usually use my hands for this to give everything a really good mix and press the dough together.
• Roll out the dough so that it is about 1cm thick and then using a round biscuit cutter, cut out as many circles as possible.
• Place the dough circles into a greased cupcake tin and shape well into the cups
• Make some balls from tinned foil paper and place them into each biscuit cup so that it keeps its shape while baking.
• Bake for about 15mins on a medium heat or until light brown in colour.
• Let cool and make the custard according to its directions and fill the biscuit cups about ½ way.
• Place in the fridge to cool for a while and begin to whisk your whipping cream.
• You can either pipe or spoon-fill your cream into the cups and then decorate or place your sliced fruits as you please on top of the cream.
• Finally, you can glaze the fruit or garnish with sprinkles or grated milk chocolate.
• Keep refrigerated until just before serving.
  

Homemade Smooth Vanilla Custard

• In a saucepan, combine the whole milk and heavy cream over medium heat. If using a vanilla bean, split it lengthwise, scrape the seeds, and add both the seeds and the pod to the milk mixture. If using vanilla extract, you'll add it later.
• Heat the mixture until it just begins to simmer. Remove it from heat and let it steep for about 15-20 minutes to infuse the vanilla flavour.
• In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture is pale and slightly thickened.
• Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to avoid curdling the eggs. If using a vanilla bean, remove it at this stage. If using vanilla extract, add it now.
• Pour the combined mixture back into the saucepan through a fine-mesh sieve to remove any cooked egg bits and achieve a smoother texture.
• Over medium-low heat, cook the custard mixture, stirring constantly with a wooden spoon or spatula. Ensure the mixture doesn't boil; you're aiming for a gentle simmer.
• Continue cooking until the custard coats the back of the spoon or spatula, and you can draw a line through it with your finger. This typically takes about 8-10 minutes.
• Once done, remove the custard from heat and let it cool slightly before filling the tart cases.
• Note: If you are making it ahead of time, transfer it to a bowl, cover it with plastic wrap directly touching the surface of the custard to prevent skin from forming, and refrigerate for at least 2-3 hours or overnight.