# What You'll 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)
# Method:
01 - Preheat the oven to 350°F (175°C).
02 - Combine flour, powdered sugar, and salt in a bowl. Add cold butter and rub with fingers until mixture resembles coarse crumbs.
03 - Mix in egg yolk and cold water until dough comes together. Shape into a disk, wrap, and chill for 15 minutes.
04 - Roll dough to 1/8 inch (3 mm) thickness on floured surface. Cut into circles and press into mini tartlet pans. Prick bases with a fork.
05 - Bake for 15 to 18 minutes until lightly golden. Let cool completely before filling.
06 - Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
07 - Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, whisking constantly until thickened, about 2 to 3 minutes.
08 - Remove from heat and stir in butter and vanilla extract. Transfer to bowl, cover surface with plastic wrap, and refrigerate until chilled.
09 - Spoon or pipe chilled pastry cream into cooled tartlet shells.
10 - Artfully arrange strawberries, blueberries, kiwi, and raspberries in a circular pattern atop the cream.
11 - Warm apricot jam with 1 teaspoon water and brush over fruit for a glossy finish, if desired.
