1Preheat oven to hot, 200 C. Lightly grease 16 recesses of 2 x 12-hole deep patty pans.
2In a large bowl, sift flour and custard powder together. Stir in sugar. Add butter and rub in using fingertips, until mixture resembles breadcrumbs. Add in 1 egg yolk and enough water to make firm but pliable dough. Knead lightly. Wrap in plastic wrap and chill 30 mins to rest.
3FRUIT MINCE Meanwhile, in a bowl, combine all ingredients and set aside.
4Roll out pastry between 2 sheets baking paper until 3 mm thick. Using a 7.5 cm cutter, cut 20 rounds from pastry. Press into each recess.
5Spoon 1 tbsp fruit mince into each recess. Cut 10 x 5 cm rounds for half tops and 10 x 5 cm stars for remaining. Top pies with rounds and stars as pictured. Brush with remaining egg yolk, lightly beaten with 1 tbsp water.
6Bake 20 to 25 mins until golden brown. Rest in pan 5 mins. Transfer to wire rack to cool. Sift over combined icing sugar and ground ginger.
Tip: You can store tarts in an airtight container in the fridge for up to 2 weeks. Serve with brandy butter, if liked.