In a large bowl, mix flour and powdered sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing until the dough comes together. Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface to fit your tart pan. Transfer to the pan, trimming any excess. Poke holes with a fork to prevent bubbling. Line the crust with parchment paper and add pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes until golden. Let cool.

In a saucepan, heat the milk until just below boiling. In a bowl, whisk together the sugar, cornstarch, and egg yolks. Gradually whisk in the hot milk, then return to the saucepan. Cook over medium heat, stirring constantly until it thickens. Remove from heat, stir in vanilla and butter, and let cool.

Spread the pastry cream evenly into the cooled tart shell. Artfully arrange your fresh fruits on top, creating a beautiful design.

If you want to add shine, heat a bit of fruit glaze according to package instructions and brush it over the fruits for a glossy finish.

Refrigerate the tart for at least an hour before serving to allow the flavors to meld. Slice and enjoy!