Melt the VanLeer shine, brush on the inside of the tart shells and let set up completely. This can be done up to 3 days in advance.
Make up speedy crème according to manufacturer directions. Pipe prepared cream into tart shells, taking cake not to pipe above top of tart wall. Divide tarts into 3 groups. Place velvatop into piping bag fitted with a closed star tip and pipe star designs on 1/3 of the prepared tarts. Place glaze in pan and warm through. Top a third of the tarts with blueberries, the last third with strawberries. Brush warm glaze on top of the berries and let set completely before serving
While coating the tart shells with chocolate before filling with custard is optional, it will create a barrier between the custard and shell, keeping the tart shell crispy for longer in your bakery case!