Take refined flour in a
mixing bowl, add butter and rub in with your fingertips till the mixture resembles breadcrumbs. Add a little chilled water and gather into a dough taking care not to knead it. Wrap the dough in cling film and keep it in the refrigerator for 20-25 minutes.
Preheat oven to
Take the dough out of
the refrigerator. Dust some dry flour on the worktop, place the dough on it and roll it out as thinly as possible into a rectangle sheet.
Cut the dough into
roundels with a cookie cutter, put the roundels into tart moulds and press lightly. Dork with a fork so that the dough doesn’t rise while baking.
Keep the tart moulds
in the oven and blind bake them for 10-12 minutes or till they turn a light golden.
Take them out of the
oven. Arrange them on a serving plate and let them cool down.
Take whipped cream
in a piping bag and pipe the cream into the tart shells. Top them with chopped fruits and serve.