Mini Fruit Tart Gelson's

Ingredients

• For the tart shells
• 2 ⅔ cups all-purpose flour
• ½ cup almond flour
• 1 ¼ cups confectioners’ sugar, divided
• 1 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• Kosher salt
• 1 Gelson’s large egg, plus 2 egg yolks, divided
• For the pastry cream
• ½ cup granulated sugar
• 1 ⅔ cups whole milk
• ¼ cup heavy cream
• Yolks from 6 Gelson’s large eggs
• ¼ cup cornstarch
• 1 tsp brandy (optional)
• 3 Tbsp unsalted butter
• For the fruit topping:
• 5 cups mixed fruit, cut into bite-size pieces, if needed
• 2 Tbsp apricot jam
• Mint leaves, for garish