# What You'll Need:
→ Tartlet Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, 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 sliced strawberries
14 - 1/2 cup blueberries
15 - 1/2 cup peeled and diced kiwi
16 - 1/2 cup raspberries
17 - 2 tablespoons apricot jam (optional, for glaze)
# Directions:
01 - Preheat oven to 350°F (175°C). In a bowl, combine flour, powdered sugar, and salt. Rub in cold butter until mixture resembles coarse crumbs. Stir in egg yolk and cold water until a dough forms. Shape into a disk, wrap, and chill for 15 minutes.
02 - Roll dough to 1/8 inch (3 mm) thickness on a floured surface. Cut into circles and press into mini tartlet pans. Prick bases with a fork. Bake for 15 to 18 minutes until lightly golden. Allow to cool completely before filling.
03 - Heat milk in a saucepan until steaming. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale. Gradually pour hot milk into egg mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking until thickened (2–3 minutes). Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill.
04 - Once pastry cream has cooled, spoon or pipe it evenly into each tartlet shell. Arrange the sliced strawberries, blueberries, kiwi, and raspberries in a circular pattern atop the cream.
05 - Warm apricot jam with 1 teaspoon water until fluid. Brush the glaze gently over the fruit topping to create a glossy finish if desired.
