Savory Fruit Pastries

Preparation:

Preparation: Prepare the shortcrust pastry: mix the butter with the flour then pour it all onto the pastry board and make a fountain. In the center put the yolk, 70 g of cold water and a pinch of salt. Mix quickly so as not to overheat the butter, then roll the dough into a ball, wrap it in transparent film and let it rest in a cool place for about 30 minutes. After this time, put the dough on the work surface and roll it out, with a rolling pin, into a 2 mm thick sheet. Using a 7 cm diameter round pastry cutter with a fluted edge, cut out 30 discs with which you will line the same number of tartlet moulds. Arrange them on one or more plates and put them in the oven already at 180 degrees for about 10 minutes, then take them out of the oven, unmold the tartlets and let them cool. If you don't have enough stencils, do the operation in 2 or 3 times. Meanwhile, prepare the filling. In a bowl, mix the robiola by diluting it with the milk. Season it with a pinch of Worcester and a pinch of salt. Then clean the fruit: peel a kiwi and cut half into cubes. Shell a small bunch of white grapes, rinse the grains and place them to dry on a tea towel or on a double sheet of kitchen paper: remove a dozen of the stalks of strawberries and pass them quickly under running water, then placing them to drip next to the grape. Put the cheese mixture in a pastry bag fitted with a smooth nozzle, then distribute it among the cold "pastries". Garnish them with pieces of the prepared fruit and grapes. Serve them immediately, neatly arranged on a suitable serving dish, or keep them in the refrigerator until it's time to bring them to the table. In any case, do not prepare them more than an hour in advance, because the dough would get moist and become mushy. Instead, you can make the pastries the day before and fill them only when serving, with the freshly prepared filling.