Tart shell:

• Prepare the shortbread crust according to my recipe. Then let it rest for at least two to four hours or overnight!
• Butter the tart rings!
• Once the shortbread dough is chilled, roll out the dough to about 1/8 (3-4mm) thick with a rolling pin. Make sure you work fast, so the dough doesn’t get too warm and hard to work with.
• Using the tart rings as a guide, cut circles from the dough sheet that are 1inch (2,5cm) wider than the outside of the ring. That way, the dough round will be big enough to come up the sides of the ring.
• Carefully take the dough round and place it on top of the tart ring. Push down gently with your fingers and press the dough along the inside of the ring, making sure to get into all the inside edges. It is crucial not to press too hard to keep the tart shell an even thickness; otherwise, it will bake unevenly.
• Use a sharp knife and cut off the excess dough that is hanging over the edge of the ring.
• Place the tart rings back in the refrigerator for about 30 minutes. Chilling the dough will prevent the shells from shrinking in the oven.

• Preheat the oven to 350°F or 180°C.
• You want to blind-bake the tart shells to assure you will have a nice and even end product. Take the tart rings out of the refrigerator and line them with parchment paper so that the entire surface of the dough is covered. Then fill them with rice or beans to hold down as weight.
• Place the rings on a baking sheet and blind bake them for about 15-20 minutes until you see them starting to get a light golden color. Then take them out of the oven and remove the parchment paper with the rice or beans. Then put the rings back in the oven and bake for another 8-10 minutes until the shell is a light golden brown.
• Unmold after 10 minutes, place the shells on a cooling rack and let cool completely.

Pastry cream:

• Bring the milk and half the sugar to a boil in a medium-sized pot. Whisk frequently to prevent the milk from burning to the bottom of the pot.
• Whisk the other half of the sugar with the egg yolks in a medium-sized mixing bowl. Make sure you whisk immediately to prevent the eggs from clumping up with the sugar called “burning”). Then mix in the cornstarch until smooth.
• Add about 1/2 cup of the warm milk to the sugar egg mixture and stir until combined.
• Place the whisk into the pot with the hot milk and while whisking, pour the egg mixture into the milk. On medium heat, heat the mixture until it noticeably starts to thicken. You must stir constantly!!! It takes about 3-5 minutes for the mixture to thicken. Be aware that the cream will continue to thicken as it cools. So make sure you remove it before too much liquid evaporates. Once the foam starts to disappear, you will know that the custard is almost finished.

• Remove from the heat and let it cool to room temperature. Whisk occasionally to prevent a skin from forming. Once at room temperature or slightly above, add the cubed butter until combined. The pastry cream will be smooth with a glossy texture.
• If you see lumps in your pastry cream, strain it through a fine sieve to help remove them.
• Cover with plastic wrap. It’s important to press the wrap up against the pastry cream so that no air gets to it to prevent skin from forming.
• Refrigerate until thoroughly cooled or for up to three days.

Assemble:

• Wash and peel (if needed) the fruit and cut them into the desired shape and thickness.
• Take the pastry cream out of the refrigerator and whisk it well. It will be thicker in consistency now, but the perfect consistency for piping.
• Fill the pastry cream into a pastry piping bag and pipe the pastry cream in a spiral pattern evenly into the tart shell.
• Arrange the fruit in a decorative pattern.
• Make the clear fruit glaze by warming up the jelly with the water in a small saucepan. You might need more or less water. It shouldn’t be too runny for it to stick to the fruit nor too thick that you can’t brush it on.
• Once you have the right consistency, carefully brush the warm glaze over each fruit. Starting from the inside and working your way out, leaving a thin layer on each fruit. This step isn’t a must, but it gives the fruit a shiny, fresh look; and prevents it from browning.