Directions

Tart Shells

Cut butter into 1/2” or centimeter cubes.

In a medium bowl mix together flour, powdered sugar and salt. Cut in butter till it resembles pea-sized pieces.

In a separate small bowl whisk together eggs, water and vanilla.

Make a well in the dry mixture and pour in wet ingredients. Mix till dough is formed. Break dough into two separate pieces. Flatten pieces of dough wrap in saran and refrigerate for 1 hour.

Preheat oven to 400 degrees Fahrenheit.

Press dough into muffin tins or roll out dough cut into circles and put in muffin tins. Prick dough with a fork then bake for 10 – 12 minutes till crusts are lightly browned.

Custard

Pour whipping cream into a medium heavy bottom saucepan. Add in vanilla. Heat over medium bringing to a simmer.

In a heat proof medium bowl whisk together yolks and sugar.

Add hot cream into the egg mixture slowly little bits at a time while whisking. Once all combined return to saucepan. Reduce heat to low/medium and continue heating till custard thickens (do not boil). You can tell that the custard is finished cooking when the spoon leaves a trail in the custard. Strain custard with a sifter.

Pour custard into tart shells and refrigerate for 3 hours to allow custard to set.

Top with fresh fruit as desired and serve.