Ingredients:

  • 1 ½ cups (180 g) All-Purpose Flour
  • ½ cup (60 g) Icing Sugar (Powdered, sifted)
  • ½ cup (115 g) Unsalted Butter (cold, cubed)
  • 1 Large Egg Yolk (cold)
  • ¼ tsp (1 g) Pinch of Salt
  • 1 ¾ cups (400 ml) Whole Milk
  • ½ cup (100 g) Granulated Sugar (divided)
  • 4 Large Egg Yolks (room temperature)
  • 3 tbsp (25 g) Cornflour (Cornstarch)
  • 1 tsp (5 ml) Vanilla Bean Paste or Extract
  • 3 cups (400 g) Assorted Fresh Fruit (e.g., strawberries, raspberries, kiwis, blueberries)
  • ¼ cup (50 g) Apricot Jam (smooth variety)
  • 1 tbsp (15 ml) Water (for glaze)

Instructions:

  1. Sift flour, icing sugar, and salt into a bowl. Add the cold, cubed butter and work quickly until the mixture resembles coarse sand (sablage technique).
  2. Mix in the single egg yolk until just combined. Form the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 30 minutes.
  3. Roll the dough out to about 3 mm thickness and line a 23 cm (9-inch) tart tin. Trim the edges and prick the base with a fork. Freeze the lined shell for 15 minutes or refrigerate for 30 minutes.
  4. Preheat oven to 180°C (350°F). Line the chilled shell with parchment and fill with baking beans. Blind bake for 15 minutes. Remove weights and bake for a final 10–12 minutes until golden brown. Cool completely.
  5. Gently heat the whole milk in a saucepan until steaming. Remove from heat. In a separate bowl, whisk the egg yolks and most of the sugar vigorously until pale and creamy. Whisk in the cornflour until smooth.
  6. Gradually pour about a third of the hot milk into the egg mixture while whisking constantly (to temper the eggs). Pour the tempered mixture back into the remaining milk.
  7. Cook over medium heat, whisking continuously, until the mixture thickens significantly. Let it bubble heavily for 30 seconds. Stir in the vanilla.
  8. Pour the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with cling film and refrigerate until completely cold and firm (at least 1 hour).
  9. Once cold, whisk the custard slightly to loosen, then spoon it evenly into the cooled tart shell, smoothing the top with a spatula.
  10. Artistically arrange the fresh, washed, and dried fruit over the custard. Start from the outside and work inwards.
  11. Warm the apricot jam and water in a small saucepan until melted and fluid. Strain the glaze, then gently brush the warm mixture over the arranged fruit for shine and preservation.
  12. Refrigerate for 30 minutes to set the glaze before serving slightly chilled.