For the tartlets with seasonal fruits, first knead flour, egg yolks, cold butter cut into pieces and the sugar into a smooth shortcrust pastry (do not knead too much, quickly rub into crumbs and press together) in the refrigerator for 30 minutes wrapped in cling film.
Now roll out on the spot in the freezer bag until 3 mm thin. Butter 6 tartlet molds well and dust with flour.
Using one ramekin each, cut out the dough in a circular shape, turn the ramekins to the other side and press the dough sheet firmly against the bottom and smooth the edge of the ramekin – if a little dough is still missing from the edge, use dough crumbs/remnants to repair the respective area.
Prick the bottom of the pastry in the ramekins several times with a fork so that it does not rise during baking, especially do not forget the edge between the rim and the bottom. Chill the ramekins again for a few minutes.
Preheat the stove to level 3 /180 °C. Pour pulses into ramekins, placing a layer of parchment paper in between if necessary. Bake tartlets for about 15 minutes, the edges should have turned golden. Remove the legumes again.
Bake for another 5 minutes so that the bottom takes on a bit of color as well. However, check that they do not get too dark. Let ramekins cool briefly and carefully turn the finished tartlets out of the ramekins.
Turn the heat up to level 3-4 (220 °C) and mix the cream cheese, egg yolk, sour cream or crème.