Pastry Cream
Mix the flour and salt. Add butter and blend to the size of small peas. Gradually add water, toss with a fork until you can work it with your fingers and form a dough ball. Do not overwork the dough. Wrap in plastic wrap and let sit in the refrigerator for at least 15 minutes.
Preheat the oven to 425° F.
Roll out the dough to a scant 1/4 in and place in mini tart pans or a large tart pan. Line dough with parchment paper then add pie weights or dry beans. Bake for 10 minutes. Remove the beans, prick bottom of tart with a fork and cook in oven for another 5 minutes until brown. Cool.
Place jelly in small pan over low heat and warm until completely melted.
Meanwhile, pour milk into large saucepan over medium heat. Heat until small bubbles form. In a large bowl, beat sugar and egg yolks. Then beat in flour. Pour the milk into the bowl and beat well, then add back to the saucepan. Bring the mixture to a boil, still beating, about 1 to 2 minutes, until it thickens. Immediately remove from heat and whisk vigorously until very thick. Add butter and vanilla and beat into the mixture. Cool slightly. (If too thick, add one tablespoon of milk.)
Take a tablespoon of the jelly and just coat and glaze the tart shells, tipping from side to side. Add the pastry cream. Top with blueberries and raspberries and drizzle jelly on top, just enough to coat. Chill for 1 hour and up to 12 hours before serving.
Serves approximately 12 small servings.