In the bowl of an electric mixer, beat the butter and sugar until creamy and light then add the egg, vanilla and milk and mix to combine.

Slowly add the flour until the mixture just comes together. I had to add a bit more to mine because it seemed way too wet.

Lay out a large sheet of plastic wrap, shape the dough into a disc and wrap it up then refrigerate for at least an hour or until firm.

Pre heat the oven to 180C fan-forced (390F) and grease and line the base of your tart tin.

Flour the bench and get the rolling pin ready then take the dough out of the fridge and quickly roll it out to about 6mm thickness.

Gently lift it over the tart tin and press it in then trim so there is about 1cm of extra dough around the side. Pop it back in the fridge for 15 minutes.

Prick the dough all over with a fork then line it with aluminium foil and fill with pie weights (I use dried beans that I keep in a container in the fridge and re-use).

Bake for 15 minutes and then remove the weights and foil and bake for another 10 minutes or until golden and firm.

Leave to cool in the tin on a wire rack.

In a medium bowl, whisk together the egg yolks and 35g of caster sugar.

In a medium saucepan, whisk together the milk, corn flour, vanilla and 30g of the sugar then bring it to a boil over low heat, whisking constantly until the mixture thickens and starts to bubble.

Keep whisking and immediately remove from the heat.

Slowly, while whisking the egg mixture, pour the hot milk mixture into the egg.

Pour it all back into the saucepan and keep whisking over low heat until the mixture is thick and starts to boil then remove from the heat into another clean bowl.

Place the bowl in an ice-bath to cool.

When it comes to 60C (150F) add the butter and whisk until smooth then spread the filling into the pastry.

Arrange the fruit on top.

Microwave the apricot jam for 30 seconds at a time until smooth and then strain it and brush over the top of the fruit to glaze.

Cover with plastic wrap and refrigerate until set (at least an hour).

Serve chilled or at room temperature depending how your recipient requests it.