Mixed Berry Fruit Tart

For the vanilla pastry cream:
In a small heavy-bottom saucepan over medium heat, combine milk, split vanilla bean, and vanilla bean seeds. Remove from heat as soon as small bubbles start to appear around the perimeter of the pan.

In a small mixing bowl, whisk together sugar and egg yolks until smooth. Sift cornstarch into the egg mixture; whisk again until smooth. Add a ladle or two of the hot milk mixture into the egg mixture; whisk immediately. Pour the egg mixture into the milk mixture and return to heat, whisking constantly for a minute or two until it thickens. Remove from heat and whisk in butter. Pour hot mixture through a sieve into a shallow bowl. Cover pastry cream with plastic wrap touching the surface. Chill until thoroughly cooled.

For the shortbread tart shell:
Place all the ingredients into the bowl of a stand mixer fitted with a beater blade or paddle attachment; mix on low speed until evenly combined and mixture looks crumbly.

Press crumbs evenly into the bottom and up the sides of a 10-inch removable bottom tart pan. Freeze tart shell for 20-30 minutes while the oven preheats. Preheat oven to 350 F (lower temp by 25 degrees if you use a dark tart pan).

Place tart pan on a rimmed sheet pan and bake in the center of the preheated oven for about 15 minutes, or until the edges of the shell turn golden brown. Remove from oven. Cool completely before assembling (about an hour).

To assemble the tart:
Spread vanilla pastry cream evenly into cooled tart shell using an offset spatula. Arrange prepared fruit as you wish. Heat jelly with a little water until the jelly melts and makes a glaze; brush on fruit. Chill tart until service.