1. Place frozen tart shells in their foil cases on two oven trays.
2. Cook in a moderate oven (180C) for about 20 minutes, or until pastry is golden, swapping trays halfway through cooking. Cool on trays.
3. To make pastry cream, place egg yolks, caster sugar, extract and 1 / 2 cup of the milk in a large bowl. Whisk until combined. Add sifted flour. Whisk until smooth. Pour remaining milk into a medium saucepan. Bring to boil. Whisk hot milk into egg mixture until smooth. Return mixture to same pan. Bring to boil, stirring constantly, until mixture thickens slightly.
4. Transfer pastry cream to a large bowl. Press plastic wrap onto surface of cream to prevent a skin forming. Refrigerate until cold.
5. To serve, remove tart shells from foil cases. Spoon pastry cream into a piping bag fitted with a 1cm plain tube. Pipe cream into tarts. Arrange strawberries and kiwifruit over cream. Brush warm jam over fruit. Stand for 5 minutes for jam to set.

For more great recipes from Barbara Northwood, check out the latest issue of New Idea - on sale now!