1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup orange segments
Optional: 1 tablespoon apricot jam for glazing
Directions
1. Preheat your oven to 350°F (175°C) and place the tartlet shells on a baking tray.
2. In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm, but not boiling.
3. In a small bowl, whisk together the cornstarch, vanilla extract, and egg yolks until smooth.
4. Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
5. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens to a custard consistency.
6. Remove from heat and let the custard cool slightly.
7. Spoon the custard into each tartlet shell, filling them about 3/4 full.
8. Arrange the strawberries, blueberries, and orange segments on top of the custard in each tartlet.
9. If desired, gently heat the apricot jam and brush it over the fruits for a glossy finish.
10. Chill the tartlets in the refrigerator for at least 1 hour before serving.
Variations & Tips
For a tropical twist, try using mango slices and kiwi instead of oranges and strawberries. If you have picky eaters, let them choose their favorite fruits to top the tartlets. You can also make a chocolate custard by adding 2 tablespoons of cocoa powder to the custard mixture. For a nutty flavor, sprinkle some toasted almond slices on top before serving.
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