Classic Fruit Tart with Custard

Instructions

Make the Custard (can be made up to 24 hrs before assembling)

1. In a medium pot on the stovetop, heat the whole milk (290 grams/ 1 ¼ cups) until it starts to boil.
2. While the milk heats, combine the granulated sugar (50 grams/ ¼ cup), egg yolks (3 large), salt (large pinch), and cornstarch (15 grams/ 2 tablespoons) in a large mixing bowl and whisk vigorously until the mixture is foamy and lighter in color.
3. Once the milk has come to a boil, temper the egg yolk mixture by slowly pouring about half of the milk into the egg mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a kitchen towel to stabilize the bowl while you whisk and pour.
4. Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over low heat, stirring continuously, until the mixture thickens and starts rapidly bubbling. Do not rush this process.
5. Once thickened, pour the mixture through a fine mesh sieve into a bowl. Add in the cubed butter (15 grams/ 1 tablespoon) and vanilla extract or paste (1 teaspoon) and stir until incorporated. The hot mixture will melt the butter.
6. Place a piece of plastic wrap directly on top of the pastry cream, lightly pressing down onto the surface to prevent a film from forming.
7. Let the pastry cream cool completely in the refrigerator for at least 1 hour or until ready to use.

Make the Shortbread Crust

1. Position an oven rack in the center. Preheat the oven to 350°F/175°C.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, cream together the soft, room temperature butter (113 grams/ ½ cup) and sugar (50 grams/ ¼ cup) on medium speed until light and fluffy- about 2 minutes. Scrape down the sides and bottom of the bowl halfway through. 
3. In a separate mixing bowl, whisk together the salt (¼ teaspoon), and flour (128 grams/ 1 cup + 1 tablespoon).
4. Add the flour mixture to the mixing bowl and mix on medium/low speed until just incorporated. The dough will likely be a bit crumbly looking, but should still look moist and hold together if pressed together in your hand. If it does not hold together, you can add about 1-2 tablespoons of milk or water until it holds together when pressed. 
5. Press the dough into a 9 inch (23 cm) round or a 14 x 4 inch (36 x 10 cm) tart pan. If using a pie plate, only go about 1 inch (2.5 cm) up the sides. 
6. Dock the crust with a fork to prevent it from puffing up while baking.  Bake the crust for 16-20 minutes until it is completely golden brown and a toothpick comes out clean from the center. Allow the crust to cool completely on a cooling rack before adding the filling. 

Prepare the Fruit and Fruit Glaze

1. Wash and slice the fresh fruit (about 4 cups) you have selected for your tart. Dry completely with a paper towel or clean kitchen towel.
2. Combine the jelly or jam (140 grams/ ½ cup) in a small saucepan with the water or orange liqueur (1 tablespoon). Heat over medium heat until the mixture is liquefied. If you used jam, strain the mixture through a fine mesh strainer to remove any lumps or seeds.

Assemble

1. No more than 24 hours before serving, assemble the tart. Spread the custard over the tart shell. Arrange the fruit over the top in a pretty pattern. Lightly brush the top of the tart with the fruit glaze. Alternatively, you can toss the fruit in the glaze before arranging it over the tart.
2. Store in the refrigerator for up to 3 days. For the best quality, eat the tart within 24 hours.