# What You'll 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)
# How to Make It:
01 - Preheat the oven to 350°F (175°C).
02 - In a bowl, combine flour, powdered sugar, and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
03 - Mix in the egg yolk and cold water until a dough forms. Shape into a disk, wrap in plastic, and chill for 15 minutes.
04 - Roll dough on a floured surface to 1/8 inch thickness. Cut into circles and press into mini tartlet pans. Prick bases with a fork.
05 - Bake shells for 15 to 18 minutes until lightly golden. Allow to cool completely before filling.
06 - Heat milk in a saucepan until steaming but not boiling.
07 - In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
08 - Slowly pour hot milk into egg mixture while whisking constantly to temper, then return to saucepan.
09 - Cook over medium heat, whisking until thickened, about 2 to 3 minutes. Remove from heat and stir in butter and vanilla extract.
10 - Transfer cream to a bowl, cover with plastic wrap touching the surface, and chill until set.
11 - Once cooled, spoon or pipe the pastry cream into tartlet shells.
12 - Arrange sliced and diced fruits in a circular pattern atop the pastry cream.
13 - Warm apricot jam with 1 teaspoon water and brush over fruit for a glossy finish if desired.
