Preparation time: 20 minutes
Cooking time: Under 30 minutes

Making the pastry cream

1. In a saucepan, bring the milk to the boiling point with the vanilla bean, split in half lengthwise.
2. Beat the egg yolks with the sugar until pale. Mix in the flour.
3. Once the milk has just come to a boil, pour it into the egg mixture while whisking constantly.
4. Transfer the mixture back to the saucepan and cook over medium heat for 4-5 minutes until the mixture thickens, stirring constantly so that it doesn’t stick.
5. Pour into a container and cover the surface with plastic wrap to prevent a skin from forming. Set aside. 

Making the tartlets

1. Place the tartlet shells on a baking sheet. Fill with a few dried beans or prick with a fork to keep them from bubbling up when baking.
2. Bake in a 180° C (350° F) oven until nicely browned. Cool.
3. Fill the tartlet shells three-quarters full with pastry cream.
4. Arrange the fruits attractively on the pastry cream, beginning with a strawberry and slice of kiwi; place a few peach or nectarine slices on top; fill in the spaces with blueberries or grapes.
5. In a small bowl, dissolve the packet of gelatin in a few spoonfuls of cold water; pour 250 ml (1 cup) boiling water over top; stir to dissolve; add the sugar and the kirsch.
6. When the gelatin mixture has cooled but is still fairly liquid, brush it generously over the fruit.