Fruit Tart

Beat the egg with a hand whisk together with the vinegar, vanilla, and sugar well, then add the butter, then add the flour gradually and knead. Add the water and the last portion of flour. You should get a dough that is soft, non-sticky, and fairly cohesive.

Wrap the dough in plastic wrap and place it in the fridge for 1 hour.

Preheat the oven from the bottom to 180 degrees, then roll out the dough in small tart pans or one large pan. Prick the dough with a fork so it does not puff up during baking, or line it with foil and add some beans on top.

Bake the dough in the middle of the oven until the edges turn golden, then turn on the top heat to brown it slightly. Fill it with pastry cream and any suitable fruit after it has cooled.

Add the beaten eggs with the cold milk into the hot milk in a thin stream, whisking quickly so the mixture does not clump. Then return the mixture to the heat, whisk well, and let it thicken. Add the butter and lemon juice and mix, then pour the mixture into a shallow dish.

Cover it with plastic wrap and make holes in the wrap. After it cools slightly, place the cream in the fridge to cool well.

Spread the cream over the tart and top it with pieces of fresh fruit such as mango, pineapple, kiwi, or strawberries. You can also brush the fruit with a little syrup or use canned fruit.

Whisk the egg yolks with the cornstarch, 1/4 cup of the sugar, one cup of cold milk, lemon zest, and vanilla.

Heat the remaining milk with the remaining sugar and, before it reaches boiling, turn off the heat.