Ingredients

For the Tart Shells
1 ½ cups (190g) all-purpose flour
½ cup (115g) unsalted butter, cold and cubed
⅓ cup (65g) granulated sugar
1 large egg yolk
2 tablespoons cold water
¼ teaspoon salt

For the Vanilla Custard
2 cups (480ml) whole milk
½ cup (100g) granulated sugar
4 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter
2 teaspoons pure vanilla extract
Pinch of salt

For the Rainbow Fruit Topping
½ cup strawberries, sliced
½ cup mandarin orange segments
½ cup mango cubes
2 kiwis, sliced
½ cup blueberries
½ cup raspberries

Optional Glaze
2 tablespoons apricot jam
1 tablespoon warm water

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Instructions

Prepare the Dough
In a bowl, combine flour, sugar, and salt. Add cold butter and rub together until crumbly. Mix in egg yolk and cold water until dough forms. Wrap and chill 30 minutes.
Shape and Blind Bake
Roll dough to ⅛ inch thickness. Press into mini tart pans. Prick bases with a fork. Chill 15 minutes.
Bake at 350°F (175°C) for 12 minutes with parchment and weights. Remove weights and bake 5–7 more minutes until golden brown. Cool completely.
Make the Vanilla Custard
Heat milk until steaming.
Whisk egg yolks, sugar, cornstarch, and salt until smooth. Gradually whisk in warm milk.
Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and bubbling.
Remove from heat. Stir in butter and vanilla. Strain and cool completely with plastic wrap touching the surface.
Assemble the Tartlets
Pipe or spoon custard into cooled tart shells.
Arrange fruit in a rainbow pattern over the custard.
Glaze
Warm apricot jam with water and brush lightly over fruit for shine.

Chill 30 minutes before serving.

Notes

Chill dough before baking to prevent shrinkage.
• Cook custard until visibly bubbling for proper thickness.
• Pat fruit dry before placing on custard.
• Store refrigerated up to 48 hours.
• For extra crisp shells, brush baked tart shells with melted white chocolate before filling.

Author: SOFIA
Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Dessert
Cuisine: French-Inspired