Summer Berry-Kiwi Tart Delight

1. Prepare Pastry Cream

In a medium saucepan, bring the half-and-half, 0.5 cup sugar, and a pinch of salt to a simmer over medium heat, stirring occasionally to dissolve the sugar.

2. Whisk Egg Yolks and Cornstarch

While the half-and-half mixture is heating, whisk together the egg yolks, cornstarch, and 2 tablespoons of sugar in a medium bowl until the mixture is smooth.

3. Temper Egg Yolk Mixture

Slowly pour about 1 cup of the simmering half-and-half mixture into the yolk mixture, whisking constantly to temper the yolks.

4. Cook and Thicken Pastry Cream

Return the tempered yolk mixture to the saucepan with the remaining half-and-half. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles burst on the surface, about 30 seconds. Remove from the heat and whisk in the butter and vanilla extract until smooth.

5. Chill Pastry Cream

Transfer the pastry cream to a clean bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for about 3 hours until thoroughly chilled.

6. Assemble Tart

Spread the chilled pastry cream evenly over the fully baked and cooled tart shell using a spatula.

7. Arrange Fruit

Arrange the fruit on top of the pastry cream. Start by shingling the kiwi slices around the edge of the tart, then place the raspberries in neat rows within the kiwi border, and finally mound the blueberries in the center.

8. Glaze Tart

Melt the jelly in a small saucepan over medium-high heat, stirring occasionally until smooth. Using a pastry brush, gently dab the melted jelly over the arranged fruit.

9. Serve Tart

For the best presentation and flavor, serve the Summer Berry-Kiwi Tart Delight within 30 minutes of assembling. Enjoy!