Fruit Tart Cake Crispy Baked

Instructions:

1. Pulse flour, powdered sugar, and salt in a food processor until combined.
2. Add 0.5 cup chilled, cubed butter. Pulse until the mixture looks like coarse sand with pea sized lumps.
3. Whisk 1 egg yolk and 1 tbsp heavy cream together, then pour into the processor.
4. Process until the dough just begins to clump together. Don't overmix!
5. Press the dough into a 9 inch tart pan, ensuring an even layer on the bottom and sides.
6. Freeze the crust for 15 minutes. This prevents shrinking.
7. Bake at 375°F for 20 minutes until golden and firm, using pie weights for the first 12 minutes.
8. Cool the shell completely on a wire rack before filling.
9. Simmer 2 cups milk in a saucepan until small bubbles form around the edges.
10. Whisk 4 egg yolks, 0.5 cup granulated sugar, and 0.25 cup cornstarch in a separate bowl until pale.
11. Slowly pour half of the warm milk into the egg mixture, whisking constantly. Note: This prevents the eggs from scrambling.
12. Return the entire mixture to the saucepan and cook over medium heat.
13. Whisk vigorously for 2 minutes until thick and glossy. It must reach 165°F to set.
14. Remove from heat and stir in 2 tsp vanilla bean paste and 2 tbsp room temperature butter.
15. Strain through a fine mesh sieve into a bowl and cover with plastic wrap (touching the surface).
16. Chill for at least 2 hours until cold and firm.
17. Spread the chilled pastry cream into the cooled tart shell in an even layer.
18. Arrange strawberries, blueberries, raspberries, and kiwi slices in concentric circles.
19. Heat 0.25 cup apricot preserves and 1 tbsp water in a microwave for 20 seconds.
20. Brush the warm glaze gently over the fruit until shimmering and bright.