Fruit Flans

Pastry Shells

1. Take butter from fridge and allow to sit for about 30 minutes.
2. Chop butter into cubes and beat in a stand mixer on med-high for 1-2 minutes.
3. Add icing sugar and mix on low speed until combined. Turn speed to med-high and beat again for 1-2 minutes or until mixture turns a pale colour.
4. Add egg yolk and 3 teaspoons of lemon juice and combine with a spatula.
5. Fold through sifted flour and salt. The mixture should all be a pale yellow colour with no dry of floury parts. If it seems too dry, add another teaspoon of lemon juice.
6. Turn out mixture onto bench and knead lightly to form a ball. Wrap in baking paper and place into the fridge for at least one hour.
7. Pre-heat oven to 180 degrees celsius (fan-forced).
8. Remove mixture from fridge and break into two pieces. Roll out on a lightly floured surface to a thickness of about 3mm.
9. Use an 8cm round cutter (fluted works well), place rounds into ungreased muffin/cupcake tins.
10. Gently press into tin and then prick the base with a fork 3 times. Chill in the fridge for 10-20 minutes before placing a paper patty pan into each tin and fill with pie weights or rice.
11. Bake for 8 minutes and then remove patty pan and weights. Place back into oven and cook for another 2-4 minutes or until a light golden brown colour.
12. Allow to cool completely.

Custard Cream Filling

1. Heat most of the milk in a saucepan, leaving a few tablespoons in a bowl to blend with custard powder.
2. Blend custard power with the few tablespoons of milk. Add to milk once milk is starting to steam and close to simmering. Whisk over heat until mixture thickens. Remove from heat and allow to cool completely.
3. Combine cooled custard and remaining ingredients and beat on med-high for 2-3 minutes or until mixture is combined and smooth.
4. Dollop custard into cooled pastry shells.

Fruit Topping

1. Chop strawberries in half and then slice each half into three parts. Arrange on top of custard layer.
2. Slice kiwi fruit and then quarter each slice. Arrange a piece on top of the custard layer.
3. Chop raspberries in half and place one half on each tart.
4. Place one blueberry on each tart.
5. Chop peaches and place one piece on each tart.
6. Heat jam and water in a saucepan until boiling. Boil for one minute and then remove from heat.
7. Using a pastry brush, carefully brush the jam mixture over the fruit.
8. These are best served immediately, but can be stored in the fridge for up to one day.