To make the hamantaschen, combine the sugar, flour, baking powder and salt.
Add the butter, egg, vanilla and orange juice to dry ingredients and mix with fingers.
Combine and form dough into a ball.
Chill for 1-2 hours.
To make the pastry cream, whisk up half your milk, sugar and the cornstarch with all the egg yolks.
Whisk this every so often so it doesn’t sit too long.
Then, add the rest of your milk and sugar to a pot and bring to a scald.
After your milk is scalded, temper into the egg mixture, whisk, and they put back in the original pot you scalded your milk in.
Stir on a low to medium heat until your pastry cream gets thick.
Add the vanilla and strain out lumps onto a piece of saran wrap. Wrap her up and refrigerate until ready to use.
Preheat oven to 350 degrees.
Roll dough out, and cut into circles with cookie cutter or wine glass.
Then fold the sides to form a triangle and push the side up a bit to make a wall.
Brush each hamantaschen with an egg wash, put a piece of parchment paper in each one and fill each one with rice, making sure to press into the triangle shape. We are going to blind bake these to keep the middle area flat as a surface for our pastry cream! Blind baking is basically putting a fake filling so the tart or pie will keep its shape. I used rice.
Bake until the sides start to brown, or about 7 minutes. Then remove the rice and parchment paper and bake for about 5 more minutes until the tarts are golden brown.
Now just fill your hamantaschen tarts with pastry cream- I piped it in but you can just use a spoon too. It doesn’t have to be super pretty since we are covering these suckers with fruit!
Now just arrange your fruit on the tarts. I heated up some marmalade in a saucepan to brush on top to create a shiny glaze.