# What's Needed:
→ 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 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)
# How To Make It:
01 - Set the oven to 350°F (175°C) to prepare for baking.
02 - Combine flour, powdered sugar, and salt. Incorporate cold butter until mixture resembles coarse crumbs. Add egg yolk and cold water, mixing to form dough. Shape into a disk, wrap, and refrigerate for 15 minutes.
03 - Roll dough to 1/8 inch thickness. Cut into circles and press into mini tartlet pans. Prick bases with a fork to prevent puffing.
04 - Bake shells for 15 to 18 minutes until lightly golden. Allow to cool completely before filling.
05 - Heat milk until steaming. Whisk egg yolks, sugar, and cornstarch until pale. Gradually combine hot milk with egg mixture, whisking constantly. Return to heat and cook over medium heat for 2 to 3 minutes, whisking until thickened. Remove from heat and stir in butter and vanilla. Cover with plastic wrap directly on surface and chill.
06 - Fill cooled tartlet shells with chilled pastry cream using a spoon or piping bag.
07 - Arrange strawberries, blueberries, kiwi, and raspberries in a circular pattern atop the pastry cream.
08 - Warm apricot jam with a teaspoon of water and brush over fruit for a shiny finish.
