For pastry dough put flour, salt, sugar, and lemon rind into food processor. Process until mixed. Add butter. Turn mixer on and off until mixture resembles coarse crumbs. This will insure flakey crust. Mix egg yolks and half and half. Add to food processor with the motor running. Mix until the dough just starts to form a ball. Remove to a sheet of wax paper and press dough together into a flat disk. Refrigerate until firm, about 30 minutes. Heat the oven to 350 degrees F. Roll dough on a lightly floured surface to 1/8 inch thickness. Cut dough to fit into small individual fruit tart pans. Press dough into pans. Line with foil and fill with pie weights or dry beans. Put tart pans onto a baking sheet. Bake 5 minutes. Remove foil and dry beans. Continue baking until golden, about 10 minutes more. Cool completely on wire rack. For custard filling, mix sugar, cornstarch, egg yolks and 1/2 cup of the milk into medium bowl until smooth. Heat remaining 1.5 cups milk and salt in large saucepan. Gradually pour cornstarch mixture into hot milk. Whisk constantly, over medium heat until smooth and thickened. Remove from heat and strain into a bowl. Stir in brandy. Cover with plastic wrap touching the surface and refrigerate until chilled. To assemble, remove pastry shells from pans. Fill with chilled custard. Cut and prepare fruit. Arrange fruit over custard. Brush with melted jelly. Serve within 2 hours of assembly.{$7e}(Original recipe for 16)
