# Components:
→ Tartlet Shells
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, 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)
# Directions:
01 - Set oven to 350°F (175°C).
02 - Combine flour, powdered sugar, and salt in a bowl. Rub in cold butter until mixture resembles coarse crumbs. Stir in egg yolk and cold water until dough forms. Shape into a disk, wrap, and refrigerate for 15 minutes.
03 - Roll dough on a floured surface to 1/8 inch (3 mm) thickness. Cut into circles and press into mini tartlet pans. Prick base of each with a fork.
04 - Bake tartlet shells for 15 to 18 minutes until lightly golden. Allow to cool completely.
05 - Heat milk in a saucepan until steaming. Whisk egg yolks, sugar, and cornstarch until pale in a separate bowl. Gradually pour hot milk into egg mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, whisking until thickened, about 2 to 3 minutes. Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap directly on surface and chill.
06 - Fill cooled tartlet shells with chilled pastry cream by spooning or piping.
07 - Arrange strawberries, blueberries, kiwi, and raspberries in a circular pattern atop the cream.
08 - Warm apricot jam with 1 teaspoon water and brush over fruits for a glossy finish.
