Raspberry, Blueberry and Pistachio Tartlets

For Pistachio Cream:

In a saucepan, bring the milk and pistachio paste to a boil.

In a bowl, beat the egg yolks and sugar until pale, then add in the boiling milk mixture, whisking constantly.

Return the mixture to the saucepan and continue to cook, stirring continuously with a wooden spoon, until thick

Remove from heat and allow to cool.

For Pastry Dough:

In a small bowl, whisk together the egg yolk, cream, and vanilla; set aside. Place the flour, confectioners' sugar, and salt in a food processor and process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut butter into the flour. Mixture should resemble coarse meal. With the processor running add in the egg mixture and process until the dough just comes together. Turn the dough onto a sheet of plastic wrap and press into a 6 inch disc. Wrap in plastic and refrigerate for at least 1 to 2 hours or up to 2 days.

Remove dough from refrigerator and let stand at room temperature until workable. Divide dough into 4 equal disks.

Preheat oven to 375 degrees F.

Flour the work surface, scatter a little flour over the top of the dough, and roll it out

into even rounds about 2 inches larger in diameter than your tart pan.

To transfer the dough to the 4 tart pans, fold it loosely around the rolling pin, and gently lift and position it over the pan.

Gently press the dough against the sides and bottom of the pan. If desired, flute the edge.

Poke holes in the bottom and sides of the dough by using a fork. This will help the dough from puffing up.

Line bottom with parchment paper or aluminum foil in circle shape. Add enough pie weights, dry beans or rice so that tart shell holds its shape..

Bake about 10-12 minutes until the dough is just set and the edges look dry. Remove the pan from the oven and remove dry beans and parchment paper.

Cool on a wire rack.

Assembly:

Spread the cold pistachio cream over the bottom of the cooled tart shell, using a large spoon.

Arrange fresh fruit on top of cream filling, making sure that the fruit is completely dry.

Bring jelly to a boil in a small saucepan over medium-high heat, stirring to remove any lumps. When jelly is thoroughly melted, apply by dabbing it onto the fruit with a pastry brush. If jelly thickens up, add 1 teaspoon of water and return to a boil.

Remove the outer rings of the tart pans. Refrigerate if not serving immediately. Dust with powdered sugar. Decorate with white chocolate star, if desired. Serve.

For White Chocolate Star:

Using a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring occasionally, with a rubber spatula, until smooth.

Spoon melted chocolate into a small resealable plastic bag and with a needle pierce a small hole in one corner. Gently squeeze from the top end of the bag, using steady pressure to keep the chocolate flowing freely.