After just one bite, my friend was eager to get the recipe.

In a medium saucepan, heat the milk over medium heat until it just begins to simmer.

In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.

Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.

Remove from heat and stir in the vanilla extract. Allow the custard to cool slightly.

Fill each tartlet shell with the custard, smoothing the top with a spoon.

Arrange the strawberries, mandarin segments, and blueberries on top of the custard in each tartlet.

If desired, warm the apricot jam and brush it over the fruit for a glossy finish.

Chill the tartlets in the refrigerator for at least 1 hour before serving.

For a tropical twist, try using mango slices and kiwi instead of the traditional berries and citrus. You can also add a touch of lemon or orange zest to the custard for an extra burst of flavor. If you’re short on time, consider using a store-bought vanilla pudding as a substitute for homemade custard. For a gluten-free version, use gluten-free tartlet shells. To make it more indulgent, you can drizzle some melted chocolate over the fruit before serving.