Preheat the oven to 400°F (200°C). In a mixing bowl, whisk together flour, baking powder, and sugar.

Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cream and dried fruit until just combined.

Turn the dough onto a floured surface and knead gently. Roll out to about 1-inch thick and cut into rounds.

Place on a baking sheet and bake for 15-20 minutes until golden brown.

Fill each tart shell with pastry cream.

Top with fresh fruit and brush with apricot jam for glaze.

In a saucepan, bring water and butter to a boil. Stir in flour until mixture forms a ball.

Remove from heat and let cool slightly. Beat in eggs one at a time until smooth.

Pipe the mixture onto a baking sheet in 4-inch lines. Bake at 400°F (200°C) for 20-25 minutes until puffed and golden.

Cool and dip in chocolate ganache.