Custard tarts

First of all for tart shells, take flour and butter and icing sugar in a bowl and mix lightly with hands till it gets to a crumbs mix consistency.

Add cold water slowly to just bring the dough together as a whole, don't over knead it.

Cover the dough and keep it refrigerated for 15-20 min.

Meanwhile to make the custard, put the milk in a pan on gas and add sugar to it.

Mix the custard powder in a bowl with little cold milk separately.

Let the milk come to a boil on gas, and then add the custard powder mix slowly with continuous stirring to avoid any lumps.

Stir it for 1-2 min till the custard gets thick and then switch off the gas and let it cool.

Take out the dough from refrigerator and roll out small circles.

Cut these with a cookie cutter or an inverted small bowl.

Oil the muffin pan or mini tart moulds with the dough and remove the excess from top.

Prick the base with fork so that it does not puff up while baking.

Blind bake the tarts by putting a foil or parchment paper inside and the filling with rice or baking beans,for 10 mins in a preheated oven at 200 degree C, then remove the parchment paper and weight and again bake for 2-3 mins.

For the assembly, take the cooled custard and fill in the mini tarts when cooled.

Garnish with almonds, tutti fruity and serve.