Classic Fruit Tarts 
Indulge in the delightful flavors of Classic Fruit Tarts, featuring rich vanilla pastry cream nestled in a buttery crust, topped with vibrant, fresh fruits. Perfect for impressing guests or enjoying a sweet treat!
Ingredients
For the Tart Dough:
1 tablespoon granulated sugar 
1 teaspoon salt 
1½ sticks unsalted butter, cold 
⅓ cup vegetable shortening, cold 
½ cup cold water 
For the Pastry Cream:
1½ cups whole milk 
¾ teaspoon salt
5 large egg yolks 
¾ cup sugar
3 tablespoons cornstarch 
½ teaspoon pure vanilla extract 
1 teaspoon brandy (optional) 
2 tablespoons unsalted butter
For the Fruit Topping:
16 mandarin orange segments
3 kiwi fruits, peeled, halved, and sliced
4 large strawberries, hulled and sliced
⅓ cup blueberries 
⅓ cup apple jelly 
1 teaspoon water
Instructions
1. Make the Tart Dough
In a food processor, add the flour, sugar, and salt. Pulse a few times to combine.
Cut the cold butter into cubes and add it to the flour mixture along with the vegetable shortening. Process for 5 seconds.
Drizzle in the cold water while processing until the mixture begins to clump together.
Transfer the dough onto a clean surface and form it into a ball. Cut the ball in half and shape into two discs. Wrap each in plastic wrap and refrigerate for at least 2 hours.
2. Make the Pastry Cream
In a medium saucepan, heat the milk and salt over medium heat until just before boiling. Remove from heat.
In a large bowl, whisk the egg yolks and sugar until pale yellow (about 1 minute). Add the cornstarch and whisk until combined.
Slowly pour the hot milk into the egg mixture while whisking constantly.
Return the mixture to the saucepan and heat over medium, whisking constantly until thickened (about 6 minutes).
Remove from heat, whisk in the vanilla extract, brandy, and butter until melted.
Cover the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cool (about 2 hours).
3. Make the Tarts
Remove the chilled dough from the refrigerator and let it soften for 15 minutes.
On a floured surface, roll each disc into a circle about ½-inch thick and 6 inches in diameter.
Place the rolled dough into 4½-inch tart pans with removable bottoms. Don’t stretch the dough; fold over excess dough into the flutes and trim any overhang.
Place the shells in the freezer for 10 minutes to chill while preheating the oven to 375°F (190°C).
Once chilled, cut 4 (5-by-5-inch) squares of foil and place on top of the unbaked shells. Add pie weights or dried beans on top to weigh down.
Bake for 15 minutes, then remove foil and weights. Prick the bottom of each shell with a fork and bake for another 18 minutes until golden brown.
Allow the tart shells to cool completely (about 30 minutes) before filling.
4. Assemble the Tarts
Once the pastry cream has cooled and the shells are cooled, distribute the pastry cream evenly among the shells. Smooth the filling with the back of a spoon.
To decorate, make a cross indentation in the pastry cream to create 4 quadrants.
Left half: Stack 4 mandarin orange segments vertically.
Top right quadrant: Arrange 2 kiwi slices decoratively.
Bottom right quadrant: Stack 1 tablespoon of blueberries.
Center: Fan 1 sliced strawberry.
Repeat the decoration for the other tarts.
5. Finish the Tarts
In a small bowl, mix apple jelly and water. Microwave for 15 seconds and stir.
Lightly brush the jelly mixture onto the fruit to seal and add shine. Discard any leftover jelly.
6. Serve
Serve the tarts immediately or refrigerate leftovers for up to 1 day. Best enjoyed on the same day for optimal freshness!
Enjoy!
Delight in these stunning Classic Fruit Tarts that not only taste incredible but also make for an eye-catching dessert at any gathering! 
