Break the butter with your fingers and mix all ingredients till it resembles breadcrumb.
Do not knead bring everything together and form a dough.
Add water, at last, wrap and keep the dough in the fridge.
Grease tart shells with oil and keep aside.
Roll the dough to ¼ inch thickness and line in a tart shell. Prick it well so that it will not puff up while baking and chill in fridge again for 15 mins.
Preheat oven to 180 degrees for 10 minutes.
Bake tart in 180 degree for 10-12 mins till golden.
Filling Tarts shells:
Beat the cream. Using a chef’s star nozzles, pipe out whipped cream into the tarts.
Decorate with fresh fruits and top with a few mint leaves.