# 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 tbsp cold water
06 - Pinch of salt
→ Pastry Cream
07 - 1 cup whole milk
08 - 2 tbsp granulated sugar
09 - 1 tbsp cornstarch
10 - 2 egg yolks
11 - 1/2 tsp vanilla extract
12 - 1 tbsp 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 tbsp apricot jam, for glaze (optional)
# How to Make It:
01 - Preheat oven to 350°F (175°C). Combine flour, powdered sugar, and salt in a bowl. Incorporate cold butter until mixture resembles coarse crumbs. Add egg yolk and cold water, mixing until dough forms. Shape into a disk, wrap, and refrigerate for 15 minutes.
02 - Roll dough on a floured surface to 1/8 inch (3 mm) thickness. Cut into circles matching tartlet pan size. Press dough into pans and prick bases with a fork.
03 - Bake tartlet shells for 15 to 18 minutes or until lightly golden. Remove and cool completely before filling.
04 - Heat milk until steaming in a saucepan. In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale. Gradually pour hot milk into egg mixture whisking constantly. Return to saucepan and cook over medium heat, whisking until thickened, about 2-3 minutes.
05 - Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover surface with plastic wrap to prevent skin formation, and refrigerate until chilled.
06 - Spoon or pipe chilled pastry cream into cooled tartlet shells.
07 - Arrange sliced strawberries, blueberries, diced kiwi, and raspberries in a circular pattern atop the pastry cream.
08 - Warm apricot jam with 1 tsp water and gently brush over the fruit for a glossy finish.
