Combine milk, sugar, and vanilla extract in a saucepan over medium heat.

Whisk together egg yolks and cornstarch in a bowl.

Once the milk is warm, gradually add it to the egg mixture, whisking continuously.

Return the mixture to the heat and stir until it thickens.

Let it cool, then refrigerate.

Wash and slice your mixed fruits. Slice strawberries; peel and cut kiwi into rounds or half-moons.

Once your pastry cream is set, carefully spoon or pipe it into each mini pastry shell, filling them generously but avoiding overfilling.

Arrange your fresh fruits on top of the pastry cream, creating an eye-catching display. Be creative—some overlapping layers can enhance the visual appeal!

Optional: Add a mint leaf to the top of each tart. Serve immediately or chill for a while—these tarts can be a wonderful make-ahead dessert!