# 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 tbsp cold water
06 - Pinch of salt
→ Pastry Cream
07 - 1 cup whole milk
08 - 2 tbsp granulated sugar
09 - 1 tbsp cornstarch
10 - 2 egg yolks
11 - 1/2 tsp vanilla extract
12 - 1 tbsp 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 tbsp apricot jam (optional, for glaze)
# How To Make:
01 - Set oven temperature to 350°F.
02 - Combine flour, powdered sugar, and salt. Rub in cold butter until mixture resembles coarse crumbs. Stir in egg yolk and cold water until dough forms, then shape into a disk, wrap, and chill for 15 minutes.
03 - Roll dough on a floured surface to 1/8 inch 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.
05 - Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch until pale. Gradually add hot milk while whisking. Return mixture to saucepan and cook over medium heat, whisking until thickened, about 2 to 3 minutes.
06 - Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap directly on surface and chill.
07 - Spoon or pipe chilled pastry cream into cooled tartlet shells.
08 - Artfully arrange strawberries, blueberries, kiwi, and raspberries in a circular design atop the cream.
09 - Warm apricot jam with 1 teaspoon water, then brush gently over fruit for shine.
