Rainbow Fruit Tart

Pastry

• 85 g sugar
• 115 g unsalted butter, cubed (2.5 cm/1 in.)
• 1 large egg
• 225 g all-purpose flour
• 1 pinch salt
• 1 tsp vanilla sugar

Filling

• 1 lemon
• 115 g sugar
• 200 g whole milk
• 2 large eggs
• 1 egg yolk, from a large egg
• 30 g cornstarch
• 100 g heavy cream 30%-40% M.F.
• 100 g raspberries
• 60 g strawberries, sliced
• 60 g fresh peaches
  or 60 g canned peaches, sliced
• 60 g fresh pineapple, diced
• 60 g kiwis, sliced
• 45 g fresh blueberries