# Ingredient List:
→ 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 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)
# Steps:
01 - Set oven temperature to 350°F (175°C).
02 - Combine flour, powdered sugar, and salt in a bowl. Rub in cold butter until mixture resembles coarse crumbs.
03 - Add egg yolk and cold water, mixing until dough forms. Shape into a disk, wrap in plastic, and chill for 15 minutes.
04 - Roll dough on floured surface to 1/8 inch (3 mm) thickness. Cut into circles and press into 12 mini tartlet pans. Prick bases with a fork.
05 - Bake for 15–18 minutes until lightly golden. Allow shells to cool completely before filling.
06 - Heat milk in saucepan until steaming. Whisk egg yolks, sugar, and cornstarch until pale. Gradually whisk hot milk into egg mixture.
07 - Return mixture to saucepan and cook over medium heat, whisking constantly until thickened, about 2–3 minutes.
08 - Remove from heat, stir in butter and vanilla extract. Cover surface with plastic wrap and chill until cold.
09 - Spoon or pipe chilled pastry cream evenly into each shell.
10 - Decorate with sliced strawberries, blueberries, kiwi, and raspberries in a circular pattern atop the cream.
11 - Warm apricot jam with 1 teaspoon water and gently brush over fruit for a glossy finish.
