Ingredients for the Dough:
2 cups all purpose flour
1/4 tsp salt
4 oz shortening
3-4 tsp iced water
Ingredients for filling:
1/4 cup sugar
5-6 tbsp cornflour
1 dash salt
2 cups milk/half & half
4 egg yolks
1 tbsp vanilla
I punnet Blueberry
1:Sift the flour and salt into a bowl.Add the shortening.Rub it into the flour with your fingertips until the mixture is crumb like.
2:Sprinkle 3 tbsp water over the mixture.Press the dough into a ball.If it is too dry form a dough,add the remaining water.
3:Wrap the ball of dough with plastic or saran wrap and refrigerate it for at least 30 minutes.
4:Preheat the oven at 400 F.
5:On a lightly floured surface,roll out the dough 1/4 thick.With a flute pastry cutter,stamp out 20 of 3 inch rounds.
6:Transfer the round to the mini tart pan and prepare to bake for 15-20 minutes or until golden brown.
1:Prepare a pot add in the sugar, flour, and salt together. Add milk and egg yolks ,whisk until well mixed.
2:Place mixture over hot water over medium-low heat and cook until smooth and thick, stirring constantly. This should take about 10 minutes. Cool, stirring occasionally to prevent a "skin" from forming over the top of filling. Lastly add vanilla.Let it cool down .
3:Wash and cut all the fruits .Scoop the cream filling into the baked pastry tart halfway.Then top up with your favourite fruits.Ready to serve .
I chilled all the tarts before serving.If you notice,I used custard filling which is very creamy .Elliot love it and almost finish everyone except one left for me!.I'm going to try another flavor tart soon.Enjoy!