# 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 tbsp cold water
06 - Pinch of salt
→ Pastry Cream
07 - 1 cup whole milk (240 ml)
08 - 2 tbsp granulated sugar (25 g)
09 - 1 tbsp cornstarch (8 g)
10 - 2 egg yolks
11 - 1/2 tsp vanilla extract
12 - 1 tbsp unsalted butter (15 g)
→ Fruit Topping
13 - 1/2 cup strawberries, sliced (50 g)
14 - 1/2 cup blueberries (50 g)
15 - 1/2 cup kiwi, peeled and diced (50 g)
16 - 1/2 cup raspberries (50 g)
17 - 2 tbsp apricot jam (optional, for glaze)
# How-To Steps:
01 - Set the oven to 350°F (175°C) to prepare for baking.
02 - In a bowl, combine flour, powdered sugar, and salt. Add cold butter and rub in until mixture resembles coarse crumbs.
03 - Incorporate the egg yolk and cold water until a dough forms. Shape it into a disk, wrap in plastic, and refrigerate for 15 minutes.
04 - Roll dough out on a floured surface to 1/8 inch (3 mm) thickness. Cut into circles and press into mini tartlet pans. Prick the bases with a fork.
05 - Bake tart shells for 15 to 18 minutes until lightly golden. Allow to cool completely before filling.
06 - Heat milk in a saucepan until steaming. Whisk egg yolks, sugar, and cornstarch in a bowl until pale and smooth.
07 - Gradually whisk hot milk into the egg mixture. Return to saucepan and cook over medium heat, whisking until thickened, about 2 to 3 minutes.
08 - Remove from heat, stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap pressed to the surface, and chill.
09 - Once pastry cream is chilled, spoon or pipe it evenly into the cooled tartlet shells.
10 - Top each tartlet with a vibrant circular arrangement of sliced strawberries, blueberries, kiwi, and raspberries.
11 - Optionally, warm apricot jam with 1 teaspoon water and brush gently over the fruit for a glossy finish.
