# Components:
→ 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)
# Directions:
01 - Preheat oven to 350°F (175°C). Combine flour, powdered sugar, and salt in a bowl. Rub in cold butter until coarse crumbs form. Add egg yolk and cold water; mix to form dough. Shape into a disk, wrap, and chill for 15 minutes.
02 - Roll dough to 1/8 inch (3 mm) thickness on a floured surface. Cut into circles and press into mini tartlet pans. Prick bases with a fork.
03 - Bake tartlet shells for 15 to 18 minutes until lightly golden. Allow to cool completely before filling.
04 - Heat milk in a saucepan until steaming. Whisk egg yolks, sugar, and cornstarch until pale in a bowl. Gradually whisk hot milk into egg mixture. Return to saucepan and cook over medium heat, whisking constantly until thickened, about 2 to 3 minutes.
05 - Remove from heat, stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cool.
06 - Fill cooled tartlet shells with pastry cream by spooning or piping. Arrange sliced strawberries, blueberries, diced kiwi, and raspberries in a circular pattern atop the cream.
07 - Warm apricot jam with 1 teaspoon water and brush gently over fruit for a glossy finish, if desired.
