Confession #72: I'm hogging all the berries... Berry Tartlets

To make the crust:

1. Preheat oven to 350 F.
2. In a food processor, pulse together all-purpose flour, whole wheat flour, brown sugar, and salt to evenly combine. Add butter and pulse in until no large pieces remain. Add egg, yogurt, and water and process until a ball of dough begins to form. Use your hands to incorporate all of the dough into this ball.
3. Grab a small hunk of dough and press it into a cup in a standard size muffin tin, evenly lining the bottom and sides. Don't make the dough too thick. Use two fingers to press around the sides of the muffin cup, pushing any excess dough upward. Use a knife to scrape excess of the top and even out the top edges, and then press around edges with fingertip to smooth. Repeat with remaining dough. You should make about 11-12 tartlets.
4. Bake the tartlet crusts in the preheated oven for 15-20 minutes, rotating pan halfway through baking time, until they are beginning to turn golden brown on top and are loosening from the pan.
5. Carefully remove the crusts from the pan. It helps to gently twist them around, or use a toothpick to gently pry them up around the sides. Allow to cool. If necessary, you can use a knife to shave off bumpy edges for a cleaner presentation.

To make the cream filling:

1. Add milk, sugar, cornstarch, salt, and egg yolks to a blender in that order. Blend for 5 seconds. Place in a 2 quart, microwave safe bowl and microwave on high for 3 minutes. Whisk until the foam on top goes away and the mixture is smooth. Microwave on high for 3 more minutes, whisking in the same way after every minute. Whisk in butter and vanilla. Allow to cool.

To assemble tartlets:

1. Spoon filling into each tartlet. Don't fill them to the brim, as the filling will rise slightly once you add the berries. Top with fresh berries, placing six blackberries around the outside and one raspberry in the middle, and vice versa, alternating between each tart.