Custard:
bring the milk and cream to a boil. In the meantime, beat the egg yolks with sugar, corn starch, rice starch and vanilla in a container with the help of a whisk until the mixture is creamy and finally add the milk with the cream.

Pour it all into a pan, put it on the stove and continue stirring until it thickens.

Tarts:
Put the sugar, vanilla and soft butter in a bowl; mix everything with the whisk adding in the yolks and semolina.

Mix all the ingredients well and quickly knead the dough with your hands. Form a ball and let it rest in the fridge for a couple of hours.

Afterwards, butter and flour 25 moulds of 12 cm in diameter and cover them on the bottom and edges with the rolled out shortcrust pastry. Prick the bottom with a fork and bake in a hot oven at 180°C until nicely brown.

Leave to cool for a few minutes.

Take the tarts out of the moulds.

Fill with custard and decorate with fresh fruit of your choice.