Preheat your oven to 375 degrees F (190 degrees C).
In a food processer, cake mixer or by hand, cream
Unsalted Butter (1/2 cup)
Powdered Confectioners Sugar (1/2 cup)
Salt (1/4 tsp)
and a few drops of
Vanilla Extract (to taste)
together about 20 seconds.
All-Purpose Flour (1 2/3 cups)
and pulse until resembles bread crumbs.
Water (1/4 cup)
while the mixer is running. You may need more if your humidity is dry.
Form it into a dough and divide them into 12 equal portions.
Press the dough into tart tins or a muffin pan. Prick the bottom of the tarts with a fork and refrigerate.
Bake your cooled dough for about 20 minutes and set aside to cool.
In a pot, heat
Whole Milk (1 cup)
on medium low heat until just below boiling.
In a bowl, whisk the
All-Purpose Flour (2 Tbsp)
Granulated Sugar (1/3 cup)
Corn Starch (1 Tbsp)
and the yolks of the
until pale in color.
When the milk is warm, temper your egg mixture by adding some milk slowly, while whisking.
Cook the custard on medium low heat, whisking continuously until it thickens. Shut off the heat.
Transfer the cooked custard into a bowl and mix in
Vanilla Extract (1 tsp)
Wrap the custard with cling wrap and make sure it touches the surfaces of the custard. Otherwise, a skin will form on top while the custard cools. Let it cool in the fridge.
To assemble, remove tart from pan. Loosen custard cream by whisking. Transfer into a piping bag. Pipe cream into the tart.
Top the tarts with your favorite
Fresh Fruits (to taste)
. Serve and enjoy!