Fruit tart

Shortbread:

• Preheat the oven to 200 °C (400 °F).
• In a bowl, combine the flour and salt.
• Reserve.
• Using an electric mixer, beat the butter and icing sugar until a creamy consistency is obtained.
• Add the egg and mix until the mixture is smooth.
• Using a wooden spoon, stir in the dry ingredients.
• Press dough into 4 to 5-inch (10-12 cm) removable-bottom tart pan with fingers and refrigerate for 1 hour.
• Bake the tart shells for about 15 minutes or until the crust is golden.
• Let cool completely.

Custard:

• In a saucepan over medium heat, heat the milk with half the sugar.
• In a bowl, beat the egg yolks with the remaining sugar until the mixture whitens and is thick.
• Stir in the cornstarch. Pour half of the milk mixture over the egg yolks, whisking to temper the preparation.
• Transfer this mixture to the saucepan containing the remaining milk and add the amaretto.
• Cook over low heat, whisking, for about 5 minutes or until the cream thickens slightly.
• Incorporate the butter.
• Pour the pastry cream into the crust, cover with plastic wrap directly over the cream and let cool for at least 3 hours.

Garnish:

• In a small saucepan over medium heat, melt the jelly with the amaretto.
• Garnish the tarts with a mixture of fruits or choose only one fruit per tart.
• Using a brush, frost the fruit with the jelly and let cool for at least 30 minutes before serving.