If using store-bought mini tart shells, follow the package instructions for baking. Place them on a baking sheet and let them cool completely.

If you aren’t using store-bought pastry cream, prepare your pastry cream by combining milk, sugar, and vanilla essence in a saucepan. In a separate bowl, whisk together egg yolks and cornstarch. Gradually add the hot milk mixture to the egg mixture while whisking continuously to temper the eggs. Return to the saucepan and cook until thickened. Remove from heat and allow to cool.

Once the tart shells are cool, spoon the prepared pastry cream into each shell, filling them generously.

Arrange your assorted fresh fruits atop the pastry cream. Feel free to make beautiful patterns or just scatter for a casual look.

Finish off with a sprinkle of mint leaves, if desired. Serve immediately or refrigerate for a short while before serving.