# 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 oven to 350°F. In a bowl, mix flour, powdered sugar, and salt. Rub in cold butter until coarse crumbs form. Add egg yolk and cold water, combine into dough. Shape into a disk, wrap, and chill for 15 minutes.
02 - Roll dough on floured surface to 1/8 inch thickness. Cut circles and press into mini tartlet pans. Prick bases with a fork.
03 - Bake shells for 15 to 18 minutes until lightly golden. Allow to cool completely before filling.
04 - Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, whisking until thickened, about 2 to 3 minutes. Remove from heat, stir in butter and vanilla. Cover and chill.
05 - Fill cooled tartlet shells with pastry cream using a spoon or piping bag.
06 - Arrange strawberries, blueberries, kiwi, and raspberries in a circular pattern atop the cream. Warm apricot jam with 1 teaspoon water and brush over fruit for a glossy finish if desired.
