In a medium saucepan over medium heat, combine whole milk, heavy cream, and half of the sugar. Stir until the mixture simmers gently, then remove from heat.

In a separate bowl, whisk the remaining sugar, cornstarch, egg yolks, and a pinch of salt until smooth. Slowly temper the egg mixture with the hot milk mixture, then return it to the saucepan and cook over low heat, constantly stirring until thickened, about 5-7 minutes.

Mix in butter and vanilla, then cool completely in the fridge.

In a large mixing bowl, whisk together all-purpose flour, powdered sugar, and a pinch of salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Gradually blend in heavy cream until a dough forms. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 400°F (204°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Transfer to a greased tart pan, pressing into the edges.

Blind bake for 10 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 5-6 minutes until golden brown. Allow the crust to cool completely.

Spread the chilled pastry cream evenly into the baked shell. Artfully arrange the fruits on top of the pastry cream.

To add shine, melt apricot preserves in a small saucepan over low heat. Use a pastry brush to glaze the fresh fruits. Serve chilled.