For tarts Take a large bowl and add flour to it.
Butter should be at room temperature.Keep the butter on the flour and start cutting the butter into the flour with the help of knife till it starts looking like crumbs.
Add chilled water little at a time and knead it into a soft oily dough.

If the dough is sticky, add flour to your hands and set it right.
Cover the dough and keep in fridge for 15-20 mins.
Clean the kitchen slab and dust it with maida.
Roll the dough into a roti but it should not be very thin.
Take a tart mould and place it under roti and press it with finger so that it may take the shape of tart mould.

Repeat the same process for all tart moulds.10. Arrange on a baking tray and fill them with raw dal till half so as to get the exact shape of mould, Keep it on the centre rack of oven.
Pre heat the oven for 5-7 mins.
Bake them for 25-30 mins at 180 degree celsius till they turn light brown in colour and crisp.
Take them out and let them cool.

For caramel sauce : Melt the butter in a thick bottomed pan.
Add sugar and keep on low flame.
When the sugar melts, add amul cream and give a boil and switch off flame.

For vanilla custard : Heat the milk in a pan and add sugar.
Take a cup and dissolve custard powder in a water.
Put the custard liquid in the milk. Custard should be thick.
Give a boil and let it cool.

For vanilla cake : Pre-heat the oven at 180 degrees celsius for 10 mins.
Sieve together maida,wheat flour,baking powder and baking soda in a bowl.
Now mix together curd,butter and sugar in another bowl.
Now gradually add wet ingredients(2) into dry ingredients(1).
Beat them with a blender and add vanilla essence.
Grease the baking dish with butter and dust some flour, it will help the cake to come out easily.

Take a tart and add a spoonful of caramel sauce.
Then add crumbled vanilla cake.
3Add thick custard and decorate with fresh fruits.