For the kheer, Boil the milk, once it starts boiling reduce the flame and add the rice and cardamom powder.

Cook till the rice is done then add sugar as per taste, cook till the milk is thick.

Add pineapple essence before turning of the flame.

Blend the fruits in a blender. Add butter to a pan and add the fruits along with little sugar syrup from the tin.

Cook till the puree is jam like in consistency.

Mix the kheer and the fruit puree when they have reached room temperature.

For tart, Take whole wheat flour, sugar and salt, mix well.

Rub the butter into the flour with finger tips and mix well.

Add a tablespoon or two of ice cold water and knead to make stiff dough.

Refrigerate for 15 minutes.

Roll out the dough into thin rounds. Lift it with a help of palate knife onto tart moulds or mini muffin moulds.

Gently place them inside the tart shells. Place all of them in the same manner.

Prick all over the tarts with a fork and Bake at 180 degrees C for 15 minutes.

To assemble, Fill the tarts with mixed fruit kheer and top with chopped mixed fruits and serve.