Add milk in a saucepan, cook under medium low heat until there are bubbles around (do not boil it), then add in vanilla extra, mix well and set aside. In a large bowl, mix eggs, egg yolks, sugar and corn starch together. Then add in 1/3 warm milk, mix well. Then add in the rest of the milk, keep stirring.

Put the mixture back to saucepan, then cook under medium heat until thicken. Keep stirring until there are big bubbles, let it cook for 30 seconds more. Put the custard in a bowl, then cover directly with cling film and let it chill in fridge.

Mix flour and sugar together, then add in cold cubed butter. Use your hands to crumble it. Add little bit water to form a dough. Wrap with cling film and chill in fridge for an hour.

Pop in preheated oven at 180C, bake for 20 minutes. Then take out the parchment paper and beans. Brush some eggwash , then pop back in oven and bake for 10 minutes.

Let the tart shells cool down, then fill with custard, top with sliced fruit. You can brush some apricot jam on top to give it some shine. Enjoy!

*This recipe can make about 15 small tarts