Fruit Tarts

I love fruit tarts, not only are they visually pleasing but also delish. You can use any fruit of your liking. The more varied the better.

**Fruits tarts should be consumed right away since the fruits will not keep.At most keep in refrigerator until the next day.

Pastry Crust

2 cups all-purpose flour

2/3 cup Crisco shortening

1 tablespoon vinegar

2 tablespoons sugar

3 tablespoons water

Tart molds

Mix vinegar, sugar and water. Set aside. Mix shortening into flour with pastry blender until mixture is pea-size. Add liquid. Form into a ball and cover with plastic wrap. Refrigerate for 15 minutes. Pre-heat oven to 400 degrees Fahrenheit. Roll out dough into 1/4 inch thick. Line each tart mold with pastry. Bake for 20  to 30 minutes. Let cool. Remove from mold slowly as not to break the crust. Set aside.

Custard Cream

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool. Then, refrigerate while waiting for the pastry crust to bake and cool.

 Glaze

3/4 cup Apricot/Mango  Jam 

3 tablespoon water

With a spatula, strain jam  into a small sauce pan and cook over low heat until melted. Let cool for 2 minutes. Stir in water. Set aside.

Scoop custard cream onto the pastry crust. Decorate top with your favorite fruit (sliced). And with a pastry brush or teaspoon, cover fruits with the glaze.Refrigerate for an hour. Serve.