Fruit Tart

Fruits

1/4 lbs Blueberry

1/4 lbs Blackberry

1/2 lbs Strawberry sliced or Kiwi o seedless grape

Tart Filling Cream1/2 cup heavy cream or condensed milk
1 cup milk
1/2 cup sugar (if you use condensed milk, you should add sugar based on your taste)
1  1/2 tablespoon flour
Dash of vanilla or any other flavor you like

Dissolve flour in milk and add heavy cream/condensed milk & sugar to taste and heat milk and flour mix on medium heat until boils
keep on stirring and let it boil on low for a few minutes and if the consistency is not thick enough add a little bit of flour to milk and add it to the boiling mixture as you are stirring (it depends on the flour you use). Take it off the heat, let it cool down, and use it.

Tart shell 

1 1/3 cups all-purpose flour

1/2 teaspoon salt

1 Tablespoon sugar

1/2 cup (1 stick) cold unsalted butter or vegetable shortening, diced (or a combination of butter and shortening equal to 1/2 cup)

1/4 cup ice water, or as needed

Stir together the flour, sugar, and salt with a fork to blend. Cut butter into small cubes and mix it well and drizzle the water little by little to have the dough take its form. Continue to add the water, a tablespoon or so at a time, just until it holds together when you press a handful of it into a ball. The dough should be evenly moist, not wet, and shaggy or rough in appearance.make a ball shape with the dough and  wrap it in a plastic, and let chill in the refrigerator for 20 minutes.

Unwrap the dough, place it on a wax paper and put a wax paper on top of it and roll it out with a roller to have it as thick as 1/2 CM.

Move the dough to your desired tart pan and  cut the extras. Put unbleached parchment paper in the shell and fill it with beans or un-roasted nuts that you wish to roast and back it in a 350 F oven for 20 minutes.

After having the shell cooked, let it cool down for half an hour and add the filling to the shell and design the top with your desired fruits and drizzle with gelatin glaze!