# What You'll Need:
→ Tart Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/3 cup powdered sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 tablespoons ice water
→ Cardamom Custard
07 - 2 cups whole milk
08 - 6 green cardamom pods, lightly crushed
09 - 4 large egg yolks
10 - 1/2 cup granulated sugar
11 - 2 tablespoons cornstarch
12 - 1 teaspoon vanilla extract
13 - Pinch of salt
→ Topping
14 - 2 cups assorted fresh fruit such as berries, kiwi, mango, or figs
15 - 2 tablespoons apricot jam, optional for glaze
# How to Make It:
01 - In a food processor, pulse flour, powdered sugar, and salt to combine. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water; pulse just until dough comes together.
02 - Turn dough onto a floured surface, form into a disk, wrap in plastic, and chill for 30 minutes. Roll out dough and line a 9-inch tart pan. Trim excess and prick the base with a fork. Chill for another 15 minutes.
03 - Preheat oven to 350°F. Line shell with parchment and baking weights. Bake for 15 minutes, remove weights, and bake 10 minutes more until lightly golden. Cool completely.
04 - In a saucepan, heat milk and cardamom pods until steaming but not boiling. Remove from heat, cover, and infuse for 15 minutes. Strain out cardamom pods.
05 - In a bowl, whisk egg yolks, sugar, cornstarch, vanilla, and salt until smooth. Gradually whisk in warm milk.
06 - Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, approximately 2 to 3 minutes. Pour custard into a bowl, cover surface with plastic wrap, and cool to room temperature.
07 - Spread cooled cardamom custard evenly into tart shell. Arrange fresh fruit beautifully on top. For a glossy finish, gently heat apricot jam with 1 teaspoon water and brush over fruit.
