Kiwi Tartlets

1 recipe of plain tart crust
5-6 ripe kiwi, peeled and cut crosswise

Pastry Cream:
1c. milk
1/2 vanilla bean
1/4c. plus 1 Tlb sugar 1 Tb rice flour
1 Tb cornstarch
1 tsp unsalted butter
1 c. heavy cream, whipped to soft peaks

Apricot Glaze:
1c. apricot preserves, strained
1Tb cognac


Prepare your tart crust according to your recipe.

Pastry Cream: Scald milk, vanilla bean and 1/4c. sugar. In a separate bowl, beat egg yolks with remaining sugar until thick. Sprinkle flour & cornstarch into mixture and continue beating until well mixed. Remove vanilla bean from milk. Beat half of the hot milk into the yolk mixture. Return to remaining hot milk and bring to a boil very quickly, whisking to avoid scorching. Remove from heat and pour into a bowl to cool. Cover with plastic wrap pressed down on the cream to prevent skin from forming and cool completely. Before using, fold in softly whipped cream with a spoon.

Glaze: Melt preserves with cognac.

Assemble tartlets by spooning pastry cream into cooked and cooled tart shells. Arrange kiwi on top and add glaze.

Yields: 12 3in tartlets