Creating Classic Mini Tarts is a fun and engaging process. Follow these steps to make your tarts truly spectacular:

Step 1: Prepare the Tart Crust

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Stir in the sugar and egg yolk until combined.
4. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.
5. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Preheat and Roll

1. Preheat your oven to 350°F (175°C).
2. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thick.
3. Cut out circles using a cookie cutter or a glass; ensure they’re slightly larger than your tart tin.

Step 3: Line the Tart Tins

1. Gently press the dough circles into the mini tart tins, ensuring there are no gaps.
2. Trim any excess dough from the edges.

Step 4: Blind Bake the Crusts

1. Prick the bottoms of the crusts with a fork to prevent bubbling during baking.
2. Place parchment paper over the crusts and fill with pie weights or dry beans.
3. Bake in the preheated oven for 15-20 minutes, or until golden brown.
4. Remove the weights and parchment and allow the crusts to cool completely.

Step 5: Prepare the Fillings

1. For the Pastry Cream: In a saucepan, bring 2 cups of milk and ½ cup of sugar to a simmer. In another bowl, whisk together egg yolks and cornstarch until smooth. Slowly pour in the hot milk mixture, whisking continuously. Return to the stove and cook until thick. Remove from heat and stir in vanilla extract. Cool completely.

2. For the Chocolate Filling: Heat the heavy cream in a saucepan until it barely simmers. Pour the hot cream over the chopped chocolate, let it sit for a minute, then whisk until smooth. Stir in cocoa powder and vanilla extract.

Step 6: Fill the Tarts

1. Once the crusts are cool, spoon the pastry cream or chocolate filling into each tart shell.
2. For fruit tarts, arrange the fresh fruit artfully on top of the pastry cream.

Step 7: Glaze (for Fruit Tarts)

1. Heat the apricot glaze in a small saucepan until liquid. Brush it over the fruits to create a shiny finish.

Step 8: Chill

1. Place the filled tarts in the refrigerator for at least one hour to set the filling before serving.