Ingredients

For the Tart Shells:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and diced
• 3 tbsp (40g) granulated sugar
• 1 large egg yolk
• 2-3 tbsp cold water
• A pinch of salt

For the Pastry Cream (Filling):

• 2 cups (500ml) whole milk
• ½ cup (100g) granulated sugar
• 4 large egg yolks
• 3 tbsp (30g) cornstarch
• 2 tsp vanilla extract
• 2 tbsp (30g) unsalted butter

For Decoration:

• Assorted fresh fruits (berries, cherries, kiwi, etc.)
• Powdered sugar for dusting (optional)

Instructions

Step 1: Make the Tart Shells

1. In a bowl, combine flour, sugar, and salt.
2. Add cold diced butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
3. Add the egg yolk and 2 tbsp of cold water, and mix until the dough comes together. Add more water if necessary, 1 tsp at a time.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Preheat your oven to 350°F (175°C).
6. Roll out the dough on a floured surface and cut circles slightly larger than your tartlet molds. Press the dough into the molds and trim the edges.
7. Prick the bottoms with a fork and bake for 12-15 minutes or until golden brown. Let them cool completely.

Step 2: Prepare the Pastry Cream

1. In a saucepan, heat the milk over medium heat until just about to boil. Remove from heat.
2. In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens.
5. Remove from heat and stir in butter and vanilla extract.
6. Transfer the pastry cream to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and let it cool.

Step 3: Assemble the Tartlets

1. Spoon or pipe the pastry cream into the cooled tart shells.
2. Top with assorted fresh fruits for a vibrant and decorative look.
3. Dust with powdered sugar if desired.

Tip

• Make Ahead: The tart shells and pastry cream can be made a day in advance. Assemble the tartlets just before serving for freshness.
• Variation: Add a layer of melted chocolate or jam at the base of the tart shells before adding the pastry cream for extra flavor.

Enjoy your beautifully crafted fruit tartlets! Let me know if you have any questions