Dough for a tart pan measuring 32 cm x 3 cm high. In a bowl, sift the flour and powdered sugar together. Cut the butter into small pieces. Use your fingers to form pea-sized lumps.

Add the beaten eggs and mix with a spatula. Then, place on a counter and gather the dough enough to form a ball. Flatten slightly into a disc and refrigerate for 1/2 hour.

Dissolve 1 cup of milk with the cornstarch in a bowl. Place 1 cup of milk, cream, sugar, and vanilla extract in a saucepan. Heat until it is about to boil, add the milk with the dissolved cornstarch, and stir in. Cook for a few minutes, whisking to prevent burning on the bottom.

Spread the fruit over the crust and cover with the hot cream. You can decorate with more fruit on top if desired. Bake the cake until the cream begins to brown, as does the dough. About 45 minutes.

Let it cool completely before removing from the pan. You can cut between 12 and 16 servings.