Whisk together the eggs and sugar in a large bowl, until the mixture is pale and creamy. Then mix the cream, milk, and vanilla pod into a saucepan, and slowly bring to a boil.
Pour this mix over the eggs, whisking as you mix. You should have little bubbles in the mixture. Pour the custard into a pouring jug, and fill the tartlet bases.
Bake for 25 minutes at 160 degrees (fan-assisted, until you see a small dome on the custard, indicating that the custard is cooked. Allow the tartlets to cool completely in their foil cases for at least 20 minutes
Then arrange the macerated fruit on top of the tarts. Sprinkle some desiccated coconut over the tartlets and serve.