Summer Berry and Kiwi Tart with Vanilla Pastry Cream

1. Prepare Tart Dough

Whisk together the large egg yolk, heavy cream, and vanilla extract in a small bowl. In a food processor, combine the all-purpose flour, confectioners' sugar, and salt. Add the chilled butter pieces to the processor and pulse until the mixture resembles coarse crumbs. Pour in the egg yolk mixture and process until the dough begins to come together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate until firm, about an hour.

2. Roll Out and Bake Tart Shell

Once the dough is firm, roll it out on a floured surface to fit a 9-inch tart pan. Press the dough into the pan, making sure it fits snugly. Freeze the tart shell for about 30 minutes to prevent shrinking during baking. Preheat your oven to 375°F (190°C). Line the tart shell with foil and fill it with pie weights. Bake for 30 minutes, then remove the foil and weights and bake for another 5-10 minutes until the shell is golden brown. Allow the tart shell to cool on a wire rack.

3. Prepare Pastry Cream

Heat the half-and-half, granulated sugar, and a pinch of salt in a medium saucepan until it begins to simmer. In a separate bowl, whisk together the large egg yolks and cornstarch. To temper the eggs, slowly whisk in a bit of the hot half-and-half mixture into the egg yolk mixture. Then, pour this mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and becomes smooth. Remove from heat and whisk in the butter and vanilla extract until the butter is melted and fully incorporated. Pass the pastry cream through a fine-mesh sieve into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill until cold.

4. Assemble and Glaze Tart

Spread the chilled pastry cream evenly in the cooled tart shell. Arrange the sliced kiwis, raspberries, and blueberries on top of the pastry cream in a pleasing pattern. Warm the red currant jelly slightly until it becomes liquid and brush it over the fruit to give a shiny glaze. Chill the tart briefly to set the glaze, then serve within 30 minutes to ensure the tart shell remains crisp.