# Ingredient List:
→ 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)
# Directions:
01 - Preheat the oven to 350°F (175°C). Combine flour, powdered sugar, and salt in a mixing bowl. Add cold butter and rub in until mixture resembles coarse crumbs. Incorporate egg yolk and cold water until a dough forms, then shape into a disk, wrap, and chill for 15 minutes.
02 - Roll dough on a floured surface to 1/8 inch (3 mm) thickness. Cut circles and press them into 12 mini tartlet pans. Prick bases with a fork to prevent puffing during baking.
03 - Bake shells for 15 to 18 minutes until lightly golden. Remove from oven and cool completely before filling.
04 - Heat milk in a saucepan until steaming. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually pour hot milk into egg mixture while whisking. Return mixture to saucepan and cook over medium heat, whisking continuously until thickened, approximately 2 to 3 minutes. Remove from heat, stir in butter and vanilla extract, then transfer to a bowl. Cover with plastic wrap pressed on the surface and chill until set.
05 - Fill cooled tartlet shells with chilled pastry cream using a spoon or piping bag. Arrange sliced strawberries, blueberries, diced kiwi, and raspberries in a circular pattern atop the cream.
06 - Warm apricot jam with 1 teaspoon water until fluid and brush gently over the fruit to add a glossy finish.
