Measure all ingredients in advance. Place the flour, salt, sugar, and diced butter in a food processor. Pulse the processor 5 or 6 times to break up the butter. Add the shortening, turn on the machine, and immediately pour in the 1/2 cup of water, then pulse 2 or 3 times. It should be lumpy and just hold together when you press a handful together. It is important to not over-mix. If it is too dry and not holding together, add drops of water and pulse.

Place the dough on your counter and press into a rough mass. With the heel of your hand, push the dough out in front of you, about 6 inches a few times.

Form the dough into a a circle and wrap it in plastic wrap, place in a gallon size plastic bag and refrigerate for 2 hours. This allows the flour to absorb the liquid, relax the gluten, and firm the butter.

Preheat the oven to 450° F. Once chilled, roll dough on a well floured surface to about 1/4 inch thick. Cut 12 3 1/2 inch circles out of the dough with a cookie/donut cutter or you could use a cup or glass as well.

Turn a muffin tin upside down. Spray the bottom of the cups. Press the circles over the bottoms forming the dough into an upside down cup. Using a fork, poke holes all around the dough on the surface of the bottom of the muffin tin cup. Spray the bottom of another muffin tin and place that on top of the pastry. This will keep the pastry from puffing up while cooking.

Place the muffin tins in the oven and bake for 10 minutes. Remove the top muffin tin and bake for 10-15 minutes more, until it is just beginning to become golden. Remove from oven and allow to cool completely before removing from the muffin tin bottoms.

Heat the half and half, 6 Tbs sugar, and salt in a medium saucepan over medium heat until it is simmering. Whisk the yolks in a medium bowl until they are combined. Whisk in the remaining 2 Tbsp sugar until the sugar is dissolved and it is creamy. Next, whisk in the cornstarch until combined and pale yellow and begins to thicken.

When the milk is simmering and the sugar is dissolved, slowly pour it into the yolk mixture while constantly whisking. Do not pour in at once or the eggs will scramble. Pouring slowly will temper the eggs.

Return the mixture to the saucepan and return to a simmer, whisking constantly until thick and glossy. Off the heat and whisk in the butter and vanilla. Place in a clean bowl and cover with plastic wrap, pressing the plastic onto the surface of the cream. This prevents it from developing a hard layer on top. Refrigerate for at least 3 hours.

Remove cooled pastry tarts from the muffin tins. Place an even amount of pastry cream into each tart. Cut fruit in half and arrange on top of the pastry cream. Enjoy!