Make the tart crust using Recipe ID: 1044412 (Do not poke holes in the crust)
Bake for 20 - 25 minutes in an oven preheated to 180°C.
For the pudding filling, dissolve the gelatin in water. Then put over a hot water bath or microwave to completely dissolve the gelatin.
Combine egg and 50 g granulated sugar in a bowl and mix (Mix until the granulated sugar has started to dissolve).
Heat milk, heavy cream, and vanilla beans in a pot. When it starts to boil around the edges, remove the pot from the heat.
Add the gelatin to the mixture from Step 5 and mix. Then add this mixture gradually to the egg and sugar mixture from Step 4.
Strain the mixture from Step 6 into a bowl and place the bowl over ice-cold water, stirring to thicken.
After it's well thickened, pour the pudding into the tart crust from Step 2. Chill in the refrigerator until firm.
There will be a little extra pudding. Transfer into separate container for eating.
Arrange fresh fruit on top of the tart and it's done.
It's also delicious topped simply with strawberries.
Story Behind this Recipe
I tried baking the pudding filling in the oven, but it didn't taste or look like I expected. When I used gelatin to set the pudding, the tart turned out beautiful and delicious.
Please adjust the amount of granulated sugar in the pudding filling to your taste (for my family, 50 g is perfect). If you don't add vanilla beans, you might want to increase the amount of granulated sugar.