Rainbow Fruit Tart | Club House

Ingredients

• 1/2 cup (125 ml) sugar
• 1/4 cup (60 ml) corn starch
• 1/8 tsp (1/2 ml) salt
• 2 cups (500 ml) whole milk
• 4 large egg yolks
• 2 tbsp (30 ml) unsalted butter
• 1 tsp (5 ml) pure vanilla extract
• 1 cup (250 ml) fresh strawberries (about 5 or 6 whole) hulled and thinly sliced
• 1 cup (250 ml) canned mandarin orange segments drained
• 1/3 cup (75 ml) fresh pineapple slices, cut into small wedges (about 3 rings)
• 1 small kiwi, peeled, halved lengthwise and thinly sliced
• 1/4 cup (60 ml) fresh blueberries
• 1/4 cup (60 ml) seedless red grapes halved
• 2 tbsps (30 ml) fresh raspberries
• 1/4 cups (60 ml) apricot preserves
• 1 large egg yolk
• 1 tbsp (15 ml) heavy cream
• 3/4 tsp (4 ml) pure vanilla extract
• 1 1/4 cups (300 ml) flour
• 2/3 cup (150 ml) icing sugar
• 1/4 tsp (1 ml) salt
• 1/2 cup (1 stick) (113g) unsalted butter cut into small pieces