# What You Need:
→ Tartlet Shells
01 - 1 1/4 cups all-purpose flour (160 g)
02 - 1/2 cup unsalted butter, cold and cubed (115 g)
03 - 1/4 cup powdered sugar (30 g)
04 - 1 egg yolk
05 - 2 tablespoons cold water
06 - Pinch of salt
→ Pastry Cream
07 - 1 cup whole milk (240 ml)
08 - 2 tablespoons granulated sugar (25 g)
09 - 1 tablespoon cornstarch (8 g)
10 - 2 egg yolks
11 - 1/2 teaspoon vanilla extract
12 - 1 tablespoon unsalted butter (15 g)
→ Fruit Topping
13 - 1/2 cup sliced strawberries (50 g)
14 - 1/2 cup blueberries (50 g)
15 - 1/2 cup peeled and diced kiwi (50 g)
16 - 1/2 cup raspberries (50 g)
17 - 2 tablespoons apricot jam (optional, for glaze)
# Directions:
01 - Preheat oven to 350°F (175°C).
02 - Combine flour, powdered sugar, and salt; rub in cold butter until the mixture resembles coarse crumbs.
03 - Incorporate egg yolk and cold water into the mixture to form a dough; shape into a disk, wrap, and chill for 15 minutes.
04 - Roll dough out to 1/8 inch (3 mm) thickness on a floured surface; cut into circles and press into mini tartlet pans, then prick bases with a fork.
05 - Bake for 15 to 18 minutes until shells are lightly golden; cool completely before filling.
06 - 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 (2-3 minutes).
07 - Remove from heat, stir in butter and vanilla extract. Cover surface with plastic wrap and chill until set.
08 - Spoon or pipe chilled pastry cream into cooled tartlet shells.
09 - Arrange strawberries, blueberries, kiwi, and raspberries in a circular pattern atop the pastry cream.
10 - Warm apricot jam with one teaspoon water and brush over fruits for a glossy finish, if desired.
