Mix all the dry ingredients, add butter gently mix well with flour, mild crumbles will be formed.
Add 3 -4 tbsp cold water and make the dough.
Roll the dough to desired thickness and place into tart mould.
Refrigerate it for 15 - 30 minutes, so that tarts do not shrink.
Bake the tarts for 20 mins in preheated oven at 180 degree C
Bring the milk, cream to boil slowly over a low heat. Whisk the yolks, sugar and corn flour together in a bowl until well blended.
Pour the hot milk on to the eggs and sugar, whisking all the time.
Return to the pan, add vanilla extract and over a low heat gently stir with a wooden spatula until thickened. Take off from heat and set aside.
After the tarts are Bake (mild brown) let then cool for a while. Mix diced strawberry and kiwi in custard (optional). Pour in one to two table spoon of custard. Bake in preheated oven (180 C) for 10 - 15 minutes.
Let the tart and custard to cool for a while, arrange the strawberry and kiwi and serve immediately.
Recipe Courtesy: A Pinch Of Love
Bawarchi of the Week
Chandri Bhat is a renowned food consultant who guides people with her culinary expertise.