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In a large bowl put flour, butter and salt.
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With the tips of fingers, mix the ingredients until the butter is well incorporated and the mixture has a sand texture.
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Make a well in the middle of the flour mixture and add in sugar and the egg.
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With your fingers, mix the egg and the sugar first then mix everything together until obtain a very soft sticky dough.
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Scrape the dough into plastic wrap.
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Cover the dough with plastic wrap and refrigerate for at least 1 hour.
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Flour a working board, a rolling pin and your hands.
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Flatten the dough with a rolling pin until about ¼ inch thick.
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Flip over a mini tart pan and use it to cut out the dough into disc shapes.
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Place the cut out dough into the mini tart pans with removable bottom.
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Gently press the dough in the mini tart pan and make sure to push the dough into the indentations in the sides. The crust dough should cover all the edges.
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Use a fork to dock the dough so that the crust won't puff up.
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Place the mini tart pans in the fridge for at least 30 minutes, so that the crust will chill.
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Place the mini tart pans in a baking sheet and bake in a 350 °F preheated oven for about 20 to 30 minutes or until golden.
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Let completely cool.
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Assemble the tarts by filling the crusts with vanilla pastry cream, using a pipping bag.
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Top the pastry cream in each tart with fresh fruits of your choice. I have used Kiwis, raspberries, blackberries, strawberries and bananas.
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Dust the fruits with powdered sugar if you like.
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Enjoy.