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1
To make the dough, sift the flour and sugar into a bowl.
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2
Stir in the ground almonds.
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3
Add the butter and stir in until the mixture resembles breadcrumbs.
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4
Add the egg yolk and milk and work in with a spatula, then mix with your fingers until the dough binds together.
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5
Wrap the dough in plastic wrap and let chill in the refrigerator for 30 minutes.
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6
Preheat the oven to 400 degrees Fahrenheit.
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7
On a flour counter roll out the dough and use it to line 12 deep tartlets or individiual bioche pans (can also use muffing pans if you can get it to form correctly).
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8
Prick the bottoms.
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9
Press a piece of foil into each tartlet, covering the edges, and bake in the oven for 10-15 minutes, or until light golden brown.
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10
Remove the foil and bake for an additional 2-3 minutes.
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11
Transfer to a wire rack to cool.
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12
To make the filling, place the cream cheese and sugar in a bowl and mix together.
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13
Place a spoonful of filling in each tart shell and arrange the fruit on top.
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14
Dust with sifted confectioners' sugar and serve.
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15
Tip #1: You can use store bought tart shells or phyllo dough if you wish (I would recommend following the instructions for cooking that come with the packages).
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16
Tip #2: You can substitute many different types of fillings, such as mousse, pudding, yogurt, etc.
