# What You'll Need:
→ 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)
# How to Make It:
01 - Set the oven temperature to 350°F (175°C).
02 - In a mixing bowl, combine flour, powdered sugar, and salt. Incorporate cold cubed butter by rubbing it into the dry ingredients until the mixture resembles coarse crumbs.
03 - Add egg yolk and cold water to the mixture and blend until a dough forms. Shape into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
04 - Roll out chilled dough on a floured surface to approximately 1/8 inch (3 mm) thickness. Cut into circles and press into mini tartlet pans. Prick the bases with a fork to prevent puffing.
05 - Bake the tartlet shells for 15 to 18 minutes until lightly golden. Remove from oven and let cool completely.
06 - Warm milk in a saucepan until steaming but not boiling. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until pale and smooth.
07 - Gradually pour heated milk into the egg mixture while whisking continuously. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 2 to 3 minutes.
08 - Remove from heat and stir in unsalted butter and vanilla extract. Transfer cream to a bowl, cover with plastic wrap pressed onto the surface to prevent skin formation, and chill until set.
09 - Once chilled, spoon or pipe the pastry cream into the cooled tartlet shells evenly.
10 - Arrange strawberries, blueberries, kiwi, and raspberries in a circular pattern over the pastry cream for an elegant presentation.
11 - Warm apricot jam with one teaspoon of water until fluid, then gently brush over the fruit topping to provide a glossy finish.
