Fresh Fruit and Cream Tarts

Directions

1. 1
   Mix together the cornstarch and sugar.
2. 2
   Place in a medium saucepan. Turn on the heat to medium and gradually add the coconut milk, continuously stirring.
3. 3
   Heat until thickened and bubbly and then cook for 2 more minutes.
4. 4
   Remove the pot from the heat and pour about 1 C of the mixture into the egg yolks.
5. 5
   Whisk together and then add the egg/cream mixture back into the mixture in the pot. Bring to a slow boil and stir for 2 minutes.
6. 6
   Remove from the heat and add the vanilla.
7. 7
   Mix well.
8. 8
   Pour the cream mixture into a glass bowl, cover and refrigerate for 4-5 hours.When the cream mixture is about done chilling, roll out the pie crust and cut into 4 5 inch circles. I used a small bowl to do this. I was only able to cut out 3 so I took the dough left after cutting the circles, rolled it out and cut one more circle.
9. 9
   Place the dough circles into 4 inch mini tart pans.Poke holes in the bottom and side with a fork. Line each tart with aluminum foil and then place the tarts on a baking sheet.
10. 10
    Bake at 450 for 8 minutes.
11. 11
    Remove the foil and then bake for 5 more minutes or until the crust is golden.Allow the crusts to cool to room temperature and then fill them with the cream filling. Top with fresh berries.