Cream the butter and sifted icing sugar. Add the salt, seeds from half a vanilla pod, and almond powder. Mix and scrape the bottom of the bowl.

Add the egg, mix, then add the sifted flour. Mix briefly without kneading or forming a ball.

Turn the dough onto the work surface and use the palm of your hand to "fraser" it, making 2/3 back-and-forth motions to combine everything.

Gather the dough into a ball and divide it into two. Wrap in plastic wrap and refrigerate for at least 2 hours. It's best to make it the day before for the next day.

The next day or after 2 hours of refrigeration, roll out the dough to 2.5 or 3 mm thickness.

Line the tartlet rings using the lining and baking technique. Freeze for 1 hour before baking.

Lightly whisk the remaining sugar with the egg yolks, then add the flour and cornstarch. Mix without beating.

Bring the milk to a boil and pour it in twice over the egg and sugar mixture (sabayon) through a sieve.

Mix and transfer to the saucepan. Return to the heat and thicken over medium heat, stirring constantly.

Cook the crème pâtissière until it starts to bubble (bubbles that burst).

Off the heat, add the butter and mix well. Pour into a large dish and cover with plastic wrap, ensuring it touches the surface of the cream. Let it cool in the fridge.

Cream together the soft butter and sugar. Add the almond powder and mix.

Add the eggs a little at a time, mixing without whisking.

You must not whisk to prevent the cream from swelling. Keep refrigerated.

Bake at 150°C with fan-assisted oven for approximately 12 to 15 minutes (until lightly golden brown) since they will be baked again with the almond cream.

When out of the oven, place 2 teaspoons of almond cream in each tart shell.

Place a few frozen blueberries in half of the tartlets. Do the same for the raspberry ones, adding some frozen raspberry pieces in each shell.

Bake for 10 to 12 minutes until the cream is cooked but not colored, if you want to egg wash them. Otherwise, let them bake a bit longer until the almond cream lightly browns.

Remove the tart rings and run the back of a sieve over each tart shell to remove any irregularities. Then, use a paper towel to remove any crumbs.

Prepare the egg wash by mixing the egg yolk and the cream. Brush the egg wash onto the sides of the tartlets, passing the brush several times to remove any drips.

Return the tartlets to the oven to achieve a nice golden color, for about 8 minutes. Remove from oven and cool on a wire rack.

Use a mix of red fruits or just the fruit with which you filled the tartlets. Put the red fruits in a saucepan with the sugar and mix.

Bring to a medium heat, stirring well. Let it reduce to a thick jam-like consistency.

Spread a thin layer of fruit confit over the almond cream in each tartlet and let it cool completely.

Whisk the pastry cream until smooth. You can use an immersion blender.

Transfer the pastry cream to a piping bag or spread it directly with a spoon. Pipe a small amount of pastry cream over the confit and spread it evenly.

Decorate with the red fruits with which the tartlets are filled. Dust with icing sugar but this is optional.