# What You Need:
→ Tartlet Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 1/4 cup powdered sugar
04 - 1 egg yolk
05 - 2 tablespoons cold water
06 - Pinch of salt
→ Pastry Cream
07 - 1 cup whole milk
08 - 2 tablespoons granulated sugar
09 - 1 tablespoon cornstarch
10 - 2 egg yolks
11 - 1/2 teaspoon vanilla extract
12 - 1 tablespoon unsalted butter
→ Fruit Topping
13 - 1/2 cup strawberries, sliced
14 - 1/2 cup blueberries
15 - 1/2 cup kiwi, peeled and diced
16 - 1/2 cup raspberries
17 - 2 tablespoons apricot jam (optional, for glaze)
# Step-by-Step Directions:
01 - Set oven temperature to 350°F (175°C).
02 - Combine flour, powdered sugar, and salt in a bowl. Rub in cold butter until mixture resembles coarse crumbs. Stir in egg yolk and cold water until dough forms. Shape into a disk, wrap and refrigerate for 15 minutes.
03 - Roll dough on floured surface to 1/8 inch (3 mm) thickness. Cut circles and press into mini tartlet pans. Prick bases with a fork.
04 - Bake shells for 15 to 18 minutes until lightly golden. Allow to cool completely before filling.
05 - Heat milk in saucepan until steaming. Whisk egg yolks, sugar, and cornstarch until pale. Gradually pour hot milk into egg mixture, whisking steadily. Return to saucepan and cook over medium heat, whisking until thickened (2 to 3 minutes). Remove from heat, stir in butter and vanilla extract. Cover surface with plastic wrap and chill.
06 - Spoon or pipe chilled pastry cream into cooled tart shells.
07 - Place sliced strawberries, blueberries, kiwi, and raspberries in a circular pattern atop the cream.
08 - Warm apricot jam with 1 teaspoon water and brush gently over the fruit to achieve a glossy finish.
