In a saucepan, combine 2 cups of whole milk, 1 cup of heavy cream, and half the sugar over medium heat. Stir until the mixture simmers, then remove from heat.

In a bowl, whisk together the remaining sugar, a pinch of salt, cornstarch, and 4 egg yolks until creamy. Gradually pour in the warm milk mixture to temper the eggs, then return it to the saucepan.

Cook, whisking constantly, until thickened (about 2 minutes); remove from heat and stir in 3 tablespoons of cold butter and 1 teaspoon of vanilla extract. Cover and refrigerate for at least 2 hours.

In a small bowl, mix 1/4 cup of heavy cream, 1 egg, and 1 teaspoon of vanilla extract.

In a food processor, blend 1.5 cups of all-purpose flour, 1/2 cup of confectioners’ sugar, and a pinch of salt until combined. Add 1/2 cup of cold butter and pulse until crumbly.

Pour in the cream mixture, and pulse until a dough forms. Wrap the dough in plastic wrap and refrigerate for one hour to firm it up.

Preheat the oven to 400°F (204°C). Roll out the chilled dough on a floured surface and fit it into a greased 9-inch tart pan, pressing it into the edges and trimming excess.

Line the crust with foil and fill with pie weights. Bake for 10 minutes, then reduce the temperature to 350°F (177°C) and remove the weights. Continue baking for another 5-6 minutes until the crust is golden brown.

Let the crust cool completely before filling.

Once the tart crust is cool, spread the chilled pastry cream evenly into the crust, smoothing it out with a spatula.

Arrange your choice of assorted seasonal fruit artistically over the pastry cream, allowing the vibrant colors to shine.

For an optional glossy finish, melt 1/4 cup of apricot preserves in the microwave until smoothly liquefied and glaze the top of the fresh fruit.

Serve and delight in the beauty of your creation!