Instructions

• Prepare Pastry Cream: Heat the whole milk and heavy cream with half of the sugar until it simmers. In a separate bowl, whisk the egg yolks with the remaining sugar, cornstarch, and a pinch of salt. Gradually combine the warm milk mixture into the egg mixture while whisking to temper. Cook this back on the stove until thickened, then let it chill for 2 hours.
• Make Tart Crust: In a large bowl, whisk together the heavy cream, egg, and vanilla extract. In a food processor, pulse the all-purpose flour, confectioners' sugar, and salt until mixed. Add the butter and pulse until crumbly. Then, mix in the cream mixture until a dough forms. Chill this dough for about 1 hour.
• Bake Crust: Preheat your oven to 400°F (204°C). Roll out the tart dough and place it into a tart pan, trimming the edges. Blind bake for 10 minutes with weights, then reduce the oven temperature to 350°F (177°C) and bake for an additional 5-6 minutes until golden brown. Let it cool completely.
• Assemble Tart: Spread the cooled pastry cream evenly inside the tart crust. Artistically arrange your choice of fresh seasonal fruits on top, and brush with apricot preserves for a beautiful glaze. Serve chilled for the best experience.