1 Cup Kiwi, Strawberries, Blackberries, Raspberries, Grapes, Mandarin Segments (any fruit you would like) 1 1/3" Tartlet Shells 1/2 Cup Apricot Glaze or Preserves 1 T. Pastry Cream Optional : Powdered Sugar
Start by making the pastry cream.
Slice any fruit that needs to be sliced.
Take the tartlet shells and fill each about half way with the pastry cream.
Arrange the fruit to your liking.
Heat apricot glaze or preserves.
Brush glaze or preserves over fruit.
Serve immediately or cover and refrigerate.
Ingredients For Pastry Cream
2 cups milk
1/4 cup white sugar
2 egg yolks
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don't curdle or scorch on the bottom.
When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.