In a mixing bowl, whisk together the all-purpose flour, powdered sugar, and a pinch of salt. Cut in the cold unsalted butter with your fingers until the mixture resembles coarse crumbs. Stir in the egg yolk until combined, then shape the dough into a disk. Wrap the disk in plastic and chill in the refrigerator for 30 minutes to firm up.

Preheat your oven to 350°F (175°C). Roll the chilled dough out on a lightly floured surface, then fit it into mini tart pans. Prick the bases with a fork to prevent puffing and refrigerate for an additional 10 minutes. Bake for 12-15 minutes with pie weights, then remove the weights and return to the oven for 5 more minutes until golden brown.

In a saucepan, heat the whole milk over medium heat until it simmers gently. In a mixing bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture to temper, then return it to the saucepan. Cook, stirring constantly, until the custard thickens, about 5-7 minutes. Stir in the vanilla bean paste and let it cool slightly.

Carefully spoon the cooled custard into the baked tart crusts, spreading it evenly. Next, arrange your choice of vibrant seasonal fruits on top, creating a beautiful display. In a small bowl, mix honey with lemon zest to create a glaze, then drizzle it over the fruit. Allow the tarts to sit for 10 minutes to let the flavors meld.

Serve your Classic Fruit Tarts at room temperature to maintain the crisp texture of the crust and the juiciness of the fruits. Enjoy sharing this beautiful dessert with friends and family!