Step 1

In a stand mixer using the paddle attachment, combine the flour, salt, sugar, and butter. Mix on the lowest setting until the butter gets broken down into smaller pieces, about one minute of mixing. Add the egg yolks one at a time, then add the heavy cream and vanilla extract.

Step 2

Mix on medium (setting 4 or for about two minutes or until the mixture begins to look like crumbly sand. Test the dough by stopping the mixer and pinching some sandy dough between your fingers. If it sticks to itself and forms a piece of dough, you’re ready to knead. If it’s too dry, try adding one tablespoon of heavy cream at a time to adjust. (See image for how final dough consistency should be after mixing.)

Step 3

Remove the mixing bowl from the stand mixer and use your hand to form the sand into a ball of dough. I like to do this in the bowl because it’s less of a mess.

Step 4

Scoop about three tablespoons of dough and use your hands to mold and flatten the dough straight into the tart molds. (Three tablespoons is about 60 grams of dough for a four-inch tart mold).

Step 5

Use a fork to prick throughout the bottom of each tart mold.

Step 6

Chill the tarts in the molds in the freezer for at least one hour before baking, this will prevent the dough melting too much or shrinking in the oven.

Step 7

Preheat the oven to 375°F.

Step 8

Take your tarts straight from the freezer to the oven and bake for 12-15 minutes. TIP: At around 8 minutes, check on your tarts to see if their centers are rising. If they are rising, you can open the oven and use a measuring cup to flatten the centers with a tiny bit of pressure. Continue to bake them until you see the edges begin to brown, then remove from the oven.

Step 9

Remove the tart shells from the molds and cool them on a rack. The finished shells should be slightly hard to the touch. If you press the centers and they feel soft or there is some flex when you hold them up, they need to be placed back in their molds to continue baking for a few more minutes (make sure to watch these as they finish cooking).

Step 10

These tart shells can be pre-made a few days before assembly, just make sure to fridge them after they cool.

Step 11

While your tart shells are chilling in the freezer, you can make the custard. In a mixing bowl, whisk together the egg yolks and sugar.

Step 12

Sift together the flour and cornstarch. Whisk in the sifted flour and cornstarch to the egg yolk mixture.

Step 13

Add the whole milk and vanilla extract into the egg yolk mixture.

Step 14

Move the custard mixture into a saucepan over medium heat and constantly whisk for about one to two minutes or until it begins to thicken. TIP: You will begin to see little thick specks of custard on the bottom of the pan as it begins to thicken. Do not stop whisking at this point, but if you feel this process is going to fast you can remove the pan off the heat and whisk to blend the custard properly. Your custard is done when the consistency is similar to a thick pudding. This process should take no more than a few minutes. (See image here for how the final consistency should look.)

Step 15

Remove it from the pan and place the custard in a container to cool for at least 30 minutes before assembly. This custard can be made a day in advance and fridged.

Step 16

Slice your preferred fruit. I like strawberries, blackberries, and kiwi.

Step 17

Glaze: Add apricot jelly and water in a small bowl. Microwave for about 10-15 seconds to melt the apricot jelly slightly, and mix together using a spoon. Strain the jelly mixture.

Step 18

TIP: To prevent your tarts from getting soggy, brush on some glaze to the tart before adding the custard filling. This should act as a barrier.

Step 19

Take one shell tart and spoon in the whipped custard cream. I like to add enough custard to fill about ¾ of the tart shell. Arrange your fruit on top however, you prefer. Brush on the apricot glaze over the fruit tart. Serve immediately or chill for about 15 minutes if you want a nice and cold treat.