Custard/Fresh Fruit Tart

Ingredients for Short Crust Base

Egg 1 yolk
Butter 4 ounces
Flour 6 ounces
Caster sugar 2 ounces
Vanilla essence few drops

Method for Base

Beat 4 ounce butter with 2 ounce sugar and few drops of vanilla essence till fluffy, add 1 egg yolk, fold in the 6 ounce sieved flour, put mixture on the table and knead with a soft hand to form into dough, sprinkle flour on table and roll the dough, cut with round cutter and spread into tart trays and bake on a preheated oven (180c) for atleast 15 mins.

Method for Filling
Vanilla Cream* 
2 large egg yolks1/4 cup sugar2 tablespoons plus 1/2 teaspoon cornstarchPinch of salt1 cup whole milk1/2 teaspoon pure vanilla extract

STEP 1
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
STEP 2
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
STEP 3
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

strawberries or any other fruit of ur choice 

Apricot Glaze: 

 Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.

Assembling

Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread vanilla cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.