Fruity Custard Tarts

Preheat oven to 350ºF.

Make the tart shells: Mix all ingredients and form into a flat disc. Chill in the fridge for an hour. On a floured surface, roll the dough with a rolling pin until 1/8-inch-thick. Slice into pieces that will fit in your tart pans. Place dough in the tart pan and prick bottom with a fork. Pre-bake in oven for about 8 to 10 minutes. Set aside.

Make the custard: In a mixing bowl, beat eggs lightly. Stir in vanilla and condensed milk. Gradually stir in fresh milk. Sprinkle nutmeg. Mix well.

Place the partially baked tart shells on the oven rack. Carefully pour the filling into the shells until three-fourths-full. Bake again for 20 to 25 minutes. Let cool completely then refrigerate for half an hour.

Top with slices of fresh fruits. Drizzle with honey.

Baking tip: Brush the sides and bottom of the pastry dough with beaten egg before pre-baking to keep the dough from becoming soggy once you pour in the custard filling. To prevent the edges of the tart shell from burning, cover the edges with strips of aluminum foil halfway through baking.