Classic fruit tart

Ingredients

• 1 Bakersland 9" vanilla fluted tart shell
• 500 g whole milk
• 100 g sugar
• 40 g cornstarch
• 4 egg yolks
• 1 tsp vanilla extract
• 30 g unsalted butter
• Seasonal fruit — berries, kiwi, stone fruit
• Neutral glaze or warmed apricot jam

Method

1. Heat the milk. Whisk yolks, sugar, and cornstarch until pale. Temper with hot milk, then cook until thick.
2. Off heat, whisk in butter and vanilla. Cool with plastic film on the surface.
3. Fill the shell with cooled pastry cream and smooth the top.
4. Arrange fruit in a tight, overlapping pattern.
5. Brush with warm glaze. Chill until set. Serve the same day.