To bake the crust: Mix butter and sugar in a bowl with electric mixer, add the egg and mix until just combined

Add the flour and mix with a spoon and then use your hands for form a ball

Flatten the ball and shape into a disk, wrap it with a plastic wrap and let it rest in the fridge for 20 minutes.

Lightly grease a tart pan and set it aside.

Preheat the oven to 190C or 375F.

Take the dough out of the fridge and press it into the tart pan and pat it evenly. Lightly poke the dough with a fork, so the dough doesn’t raise when it’s being baked.

Bake the tart pastry in the oven for 15 minutes until it’s light brown. Let it cool completely.

To make the custard filling: Bring the milk to boil (don’t let it boil, just hot is enough)

Mix the egg yolks, vanilla and sugar with an electric mixer until fully combined.

Add the corn starch and mix well.

Pour the milk slowly into the egg mixture and mix well.

Cook the mixture over medium heat and stir constantly until it’s thick. Let the custard cool completely Notice the mixture will be thicker once it’s completely cool.

Assemble: Take the tart pastry out of the pan

Pour the custard on it and spread it all over.

Place the berries on the custard and brush it with a light mixture of jelly and water as glaze.

Let it rest in the fridge until it’s all cool.