Easy Fruit Tart

2 cups all-purpose flour

2 Tablespoons granulated sugar

1 teaspoon salt

1/2 cup butter , cut into 1 inch pieces

1 egg

1 Tablespoon milk , more as needed

For the Custard: 

4 large egg yolks

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 1/2 cups whole milk , do not substitute 

1 T  vanilla

4 T butter , cut into tablespoon sized pieces

Fresh fruit of your choice

• In a blender or food processor, pulse together the flour, sugar, salt and butter until the butter pieces are no bigger than pea size. Add the egg and pulse until the dough starts to clump together. Add milk as needed to help the dough come together. Shape into a disc and refrigerate for 30 minutes.
• Preheat the oven to 350°F and grease a 10 inch tart pan. Allow the dough to sit for a few minutes to soften slightly and then roll the dough out on a floured surface. The size should be slightly bigger than the tart pan and is about 1/4 inch thick. 
• Then press dough onto bottom of pan and form up the sides. Pierce the dough several times with a fork. 
• Bake crust for 18 to 22 minutes, or until lightly golden. Allow to cool completely.
  In a medium sauce pan, whisk together the eggs, sugar, corn starch and salt until well combined and no lumps remain. Then whisk in the milk until well combined. Heat the mixture over medium heat for 2 to 4 minutes, or until the custard has thickened. Make sure to keep stirring the entire time. Remove from heat and whisk in the vanilla. 

• Next add in each piece of butter separately, whisking until completely melted before adding the next piece. Pour the hot mixture on top of your cooled tart crust and place a layer of plastic wrap directly on top. Refrigerate for two hours, or until custard is chilled through.
  

• Top with fresh fruit like strawberries, kiwi, raspberries and blueberries. Refrigerate until ready to eat.