Mini Strawberry Tarts BiteSized Summer Bliss

Instructions:

1. Combine flour, sugar, and salt in a bowl or food processor. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
2. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out circles slightly larger than the tart pan openings. Press the dough into the mini tart pans, trim excess. Prick the bottoms with a fork. Chill the filled tart shells for another 15 minutes. Bake at 375°F (190°C) for 15-20 minutes, or until lightly golden brown. Let cool completely in the pans before removing.
3. In a saucepan, whisk together milk, heavy cream, sugar, egg yolks, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in vanilla extract. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely cooled and set.
4. Spoon the cooled vanilla custard into the baked tart shells. Arrange sliced strawberries on top of the custard in a decorative pattern.
5. Heat apricot jam and water in a small saucepan until melted. Strain the mixture to remove any lumps. Brush the glaze over the strawberries for a glossy finish (optional).
6. Refrigerate the assembled tarts for at least 30 minutes before serving. Enjoy these delightful strawberry tarts mini.