Rainbow Fruit Tart

Pastry

• 40 g caster sugar
• 120 g unsalted butter, diced (1 cm) then frozen for 30 minutes
• 230 g plain flour, plus extra for dusting
• 1 pinch fine sea salt
• 1 egg yolk, from medium egg
• 1 vanilla pod, seeds only (see tip)
  或 ½ tsp vanilla bean paste

Filling

• 120 g caster sugar
• 1 lemon, thin peelings of skin only
• 2 medium eggs
• 1 egg yolk, from medium egg
• 75 g freshly squeezed lemon juice
• 200 g whole milk
• 25 g cornflour
• 100 g whipping cream
• 100 g raspberries
• 60 g peach, diced (1 cm)
• 60 g fresh pineapple, sliced (1 cm)
• 15 g blueberries
• 60 g kiwi fruit, peeled, sliced (5 mm)
• 4 - 6 strawberries, sliced (5 mm)