Ingredients:

  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (60 g) powdered sugar (icing sugar)
  • ¼ teaspoon fine sea salt (for pastry)
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1–2 teaspoons cold water (if needed)
  • 1 ½ cups (360 ml) whole milk
  • ½ cup (100 g) granulated sugar (divided)
  • Pinch fine sea salt (for cream)
  • 4 large egg yolks
  • 3 tablespoons (30 g) cornstarch
  • 1 tablespoon (14 g) unsalted butter, cut into small cubes
  • 1 teaspoon pure vanilla extract
  • Approx. 2 cups fresh seasonal fruit (strawberries, raspberries, kiwi, blueberries)
  • ¼ cup (60 g) apricot jam (smooth, high quality)
  • 1 teaspoon water or lemon juice

Instructions:

  1. Combine the flour, powdered sugar, and salt in a bowl or food processor. Add the cold, cubed butter and pulse or cut in until the mixture resembles coarse breadcrumbs.
  2. Add the egg yolk and mix until the dough just starts to come together. Add cold water, a splash at a time, if needed. Flatten the dough into a disc, wrap tightly, and chill in the refrigerator for at least 30 minutes.
  3. Roll the chilled dough out to about ⅛-inch (3 mm) thick. Cut out rounds large enough to fit into your mini tartlet tins. Gently press the dough into the tins and trim the excess pastry.
  4. Dock the bottom of the shells with a fork, then freeze for 15 minutes. Preheat oven to 350°F / 175°C. Line the frozen shells with parchment paper or foil, fill with weights, and bake for 12 minutes. Remove the weights and paper, then bake for another 8–10 minutes until pale golden brown. Cool completely.
  5. Combine milk, half the sugar, and salt in a saucepan. Heat over medium heat until just simmering.
  6. In a separate bowl, whisk the remaining sugar, cornstarch, and 4 egg yolks vigorously until pale yellow and thick.
  7. Slowly ladle one-third of the hot milk into the egg mixture while whisking constantly. Pour the tempered mixture back into the saucepan. Cook over medium heat, whisking constantly and vigorously, until the cream thickens significantly, bubbles, and holds stiff peaks.
  8. Remove from heat, whisk in the butter and vanilla extract. Immediately strain the cream through a sieve into a clean bowl. Cover the surface directly with cling film and chill completely for at least 1 hour, or until firm.
  9. Transfer the chilled pastry cream to the cooled tart shells and smooth the top. Arrange the fresh fruit artistically on top of the pastry cream.
  10. Gently heat the apricot jam and water/lemon juice in a small saucepan until liquid and smooth. Brush the warmed apricot glaze lightly over the fruit to add shine and preserve freshness. Serve immediately or chill.