How to make Fresh Fruit Tart

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1. For the crème pâtissière, in a bowl and using an electric hand whisk on medium speed, whisk the egg yolks with the sugar until light and thick, then stir in the cornflour.
2. Meanwhile, put the vanilla pod in a saucepan with the milk and bring it slowly just to the boil. Remove the vanilla pod and pour the perfumed milk slowly on to the egg mixture, whisking all the time.
3. Pour the mixture from the bowl into the milk pan and stir over a low-medium heat until it comes up to a gentle boil. (It must boil for it to thicken.) Continue to cook, stirring all the time for 2 minutes or until it has thickened. I find it easier to use a small whisk.
4. Remove from the heat and pour the mixture into a bowl. Cover with clingfilm and allow to cool. It must be covered, or the surface rubbed with a tiny knob of butter, to prevent a skin forming. Now here are some ways of finishing your tart:
5. Tarte aux fraises: Spread a thin layer of good-quality strawberry preserve over the base of the pastry shell. Fill the tart with the crème pâtissiere (give it a whisk to loosen as it will have set) and cover with whole or halved fresh strawberries. Glaze with a hot sieved strawberry preserve. Decorate with a few strawberries dipped in chocolate.
6. Tarte éxotique: Cut a disc of vanilla sponge to fit inside the tart base (1cm/½in thick,). Add a splash of dark rum all over, then, cover with the crème pâtissiere. Arrange a selection of prepared exotic fruits: papaya, baby mango, passionfruit, mixed berries, starfruit. Glaze using a pastry brush and a hot apricot preserve. Sprinkle shredded coconut around the edge of the flan and grate over some fresh nutmeg.

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