1
Mix the flour, salt and sugar. Using the tips of your fingers, rub the butter through the flour mixture until it resembles bread crumbs. Add the egg yolk and water and knead into a ball. Wrap in cling foil and allow to rest for at least 1 hour in the refrigerator.
2
Preheat the oven to 170°C. Grease the tart tins with a little butter and then dust with flour.
3
Also dust your working surface with flour and roll out the dough, after which you dress all the tart tins with a portion of the dough. Cover all the tins with pieces of greaseproof paper and weigh them down with dried beans or (uncooked) rice. Blind bake them in the oven for approximately 12 minutes. Remove the beans/rice and the greaseproof paper, then bake for another 10 minutes. Allow to cool when done.
4
Beat the cream and vanilla sugar into stiff peaks, then fill each of the tarts with the cream mixture.
5
Slice the papaya, mango and pitahaya into neat cubes. Place all of the pieces in a pretty pattern on top of the filling.
