For the Tart Shells:

•1 1/4 cups all-purpose flour

•1/2 cup unsalted butter, cold and cubed

•1/4 cup powdered sugar

•1 large egg yolk

•2-3 tablespoons ice water

•Pinch of salt

For the Pastry Cream:

•2 cups whole milk

•1/2 cup granulated sugar

•1/4 cup cornstarch

•4 large egg yolks

•2 teaspoons vanilla extract

•Pinch of salt

•2 tablespoons unsalted butter

For the Topping:

•2 cups fresh strawberries, sliced

•2 tablespoons apricot jam (for glazing)

•Fresh mint leaves (optional, for garnish)

Equipments:

•12-cup mini tart pan

•Rolling pin

•Pastry brush

•Mixing bowls

•Whisk

•Saucepan

•Sieve

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Preparing the Tart Shells

In a food processor, pulse flour, powdered sugar, and salt. Add cold butter cubes and pulse until the mixture resembles coarse breadcrumbs.
Add egg yolk and ice water, pulsing until the dough just comes together. Be careful not to overmix.
Shape the dough into a flat disk, wrap in plastic, and refrigerate for 1 hour.
Preheat the oven to 375°F (190°C). Roll out the chilled dough to about 1/8 inch thickness.
Carefully line each tart cavity with the dough, trimming excess. Prick the bottom with a fork.
Blind bake the shells for 15 minutes using pie weights, then remove weights and bake for an additional 5-7 minutes until golden. Let cool completely.

Making the Pastry Cream

In a saucepan, heat milk until steaming but not boiling.
In a separate bowl, whisk together sugar, cornstarch, egg yolks, and salt until smooth.
Slowly pour hot milk into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Remove from heat, stir in vanilla and butter. Strain through a sieve for a smooth texture.
Cover with plastic wrap directly on the surface and refrigerate until completely cool.

Assembling the Tarts

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