Ingredients
Equipment
Method
- For the tartlet shells: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- Gather the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Lightly grease your mini tartlet pans.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles to fit your tartlet pans. Press the dough into the pans and trim any excess. Prick the bottoms with a fork.
- Bake the tartlet shells for 12-15 minutes, or until golden brown. Let them cool completely in the pans before removing.
- For the pastry cream: In a medium saucepan, heat the milk over medium heat until it is steaming but not boiling. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Gradually temper the egg yolk mixture by slowly whisking in about half of the hot milk. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the cream thickens, about 5-7 minutes. Do not boil.
- Remove from heat and stir in the vanilla extract. Pour the pastry cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely chilled, at least 1 hour.
- To assemble: Spoon the chilled pastry cream into the cooled tartlet shells. Arrange the mixed berries on top of the cream.
- If using, gently brush the berries with warmed apricot jam or glaze for a glossy finish. Serve immediately.
Notes
You can make the tartlet shells and pastry cream a day in advance. Store them separately in airtight containers in the refrigerator. Assemble the tartlets just before serving to prevent the shells from becoming soggy.