Step#1: Make Tart base

• With hands, rub together butter and sugar.
• When sugar is absorbed, mix them thoroughly for 2 minutes with the help of a whisk or a beater.
• Add the egg and mix for 2 minutes.
• Add flour and make a dough. The dough should not be sticky. Add more flour if it's sticky. (you can use chilled water 2tbs if having problem making the dough)

  (*** If you are using a stand mixer, add the cubed butter, sugar, salt and vanilla to a stand mixer fitted with a paddle attachment. Mix for about 2 minutes or until it's homogeneous)
• Add the egg yolks and mix until combined.
• Add the flour and mix until shaggy, about 45 seconds.
• Once the dough is made cover with the sheet of a plastic wrap and keep in the fridge for 30 minutes to make if firm.
• Preheat the oven at 190c (gas mark) or 375 degrees F.
• After 30 min take out the dough and dust the surface with flour.
• Roll out the dough until a slightly thin sheet is formed then cut it with a cutter of any shape (I used a round cutter)
• Now transfer these roundels to your tart molds, pressing into the corners and fluted sides of the pan.
• Run the rolling pin over the top of the pan so that the excess dough gets cut off, make the edges clean.
• Patch any edges that are too thin with excess dough, trimming away the edge again as necessary.
• Prick the bottom with a fork and keep them in the freezer for 10 minutes again.
• When ready to bake the tart shell,s keep them in the preheated oven and bake for 15 to 20 minutes or until the tart shells are fully baked and golden.
• Cool completely before filling.
• Note: You can store the tart shells in large airtight boxes and use as required.

For a larger Tart:

• The pastry dough making process is the same (but follow the following steps for larger base)
• Roll out the pastry crust on a lightly floured surface until it is slightly larger than your tart pan (for eg: a 9-inch pan)
• Carefully transfer the dough to the pan by rolling it onto the rolling pin, then gently easing the dough into the pan.
• Cut off the extra dough from the sides and prick the bottom with the fork and pinch the sides well by trimming away the extra edges.
• Freeze the tart shell for 30 minutes.
• Press a double layer of foil into the frozen tart shell, covering the edges of the pan and filling the tart shell with pie weights (or raw rajma beans.)
• Bake for 30 minutes, rotating halfway through, then carefully remove the pie weights and foil and bake another 5 to 10 minutes, until the tart shell is fully baked and golden.
• Cool completely before filling.

Step#2: To make the Pastry Custard Cream (crème patissière / crema pasticcera)

• Heat your milk in a saucepan just until below boiling point.
• Meanwhile, whisk your flour, starch, sugar and egg yolks until smooth and pale in color.
• When the milk is warm, temper your egg-flour mixture by adding it slowly while whisking.
• Cook the mixture on medium-low, whisking continuously until thickens and a few bubbled burst on the surface, about 30 seconds.
• Remove the mixture from the heat.
• Add in vanilla extract, mix well.
• Then transfer to a bowl and cover with a sheet of plastic wrap placed directly onto the surface of the pastry cream so a skin doesn't form.
• Refrigerate until chilled and firm, about 3 hours.

Step#3: Tart Assembling

• When the tart shell is completely cooled, spread/fill the pastry cream over the bottom of the shell.
• Arrange the fruits in a decorative fashion over the cream.
• Melt the jelly or preserves in a small saucepan or the microwave, stirring until smooth.
• Use a pastry brush to gently dab the melted jelly over the fruit. This will help preserve the fruit and give it a beautiful glossy shine.

Delicious and Beautiful French Fruit Tarts are ready. Serve and Enjoy!