Fruit Tart

This fruit tart is delicious and looks very festive on the dessert table. You can use any fresh fruit you have on hand.

Ingredients:
Crust:
2 cups cookie crumbs (Graham crackers or Digestive Biscuits)
1/4 cup melted unsalted butter
1 Tbsp sugar
Custard Filling:
5 egg yolks
1/2 cup sugar (can also be substituted for Splenda)
1/4 tsp salt
1/4 cup plus 1 tbsp all purpose flour
1 1/2 cups whole milk
1 tsp vanilla extract or paste

Fresh fruit for topping

Preparation:
Preheat oven to 350 degrees F.
To make the crust, combine cookie crumbs, sugar and melted butter in a bowl and stir together until all crumbs are moistened.
Spread the mixture evenly in a 9" tart pan (preferably one with a removable bottom).Press down and on the sides firmly with the help of a measuring cup.
Place the tart pan on a baking sheet and bake in the oven for 15 min or until lightly browned. let cool.
To make the filling, whisk the egg yolks with the sugar until it looks pale yellow, about 4 min. Add in the flour and salt and mix until just combined.
Whisk the milk into the egg yolk mixture and strain into a pot. Add in the vanilla and put the pot over medium-low heat and stir constantly for 5-8 minutes. The custard will start to thicken up almost instantly, be careful not to bring it to a boil, reducing the heat as needed.
The crust and the filling can be made up to two days in advance. Spread the filling evenly inside the crust and top with fresh fruit just before serving, to keep the crust crunchy.
Serves 6-8 persons.