Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, light brown sugar, and fine sea salt. Pour in melted butter, mixing until the mixture resembles wet sand. Press firmly into the bottom and sides of a tart pan. Bake for about 10 minutes until golden brown. Allow to cool completely before adding custard.

In a medium saucepan, combine whole milk or half & half, granulated sugar, a pinch of salt, and vanilla. Heat over medium heat until simmering, stirring occasionally. Remove from heat to temper the eggs.

In a separate bowl, whisk together egg yolks and cornstarch until smooth. Gradually add a cup of the hot milk mixture, whisking continuously to temper the yolks. Pour this back into the saucepan.

Return to medium-low heat and cook, stirring continuously for about 7-10 minutes until thickened. It should coat the back of a spoon. Remove from heat and stir in unsalted butter. Cover with plastic wrap and let cool at room temperature.

Once cooled, refrigerate for at least three hours until completely chilled. Lightly whisk the custard before pouring it into the cooled crust. Refrigerate for another hour to set.

Top with fresh fruits just before serving for a vibrant finish. Serve chilled.