Bring the butter to room temperature and cream together with the sugar. Mix in the beaten egg and flour. Chill in the refrigerator overnight.
Roll the dough out thinly and press into a tart mold. Line with a baking sheet and fill with pie weights.
Bake in an oven preheated to 180ﾟC for 20 minutes. Remove the baking weights. Preheat the oven to 190ﾟC, return the tart to the oven, set the temperature back to 180ﾟC and bake for another 20 minutes.
Make the custard! Mix together the egg yolk, sugar and flour. Set aside.
Heat (but don't boil!) the milk and vanilla bean in a pot on your stove.
Strain the warmed milk through a sieve and combine with the mixture from Step 4. Then, strain this through the sieve again. Return the mixture to the pot on the stove and turn on the heat.
Heat the mixture over a high heat to finish. Stir continuously with a rubber spatula.
The mixture will get lumpy easily, so keep stirring until it reaches your desired consistency. Then quickly add the butter and mix. Put in the refrigerator and chill thoroughly.
Fill the tart with the custard. Top with your favorite fruits and brush with nappage to finish.
You can decorate it with lots of different ways.
Story Behind this Recipe
I made my first ever tart for a friend's birthday.
Alter the oven settings to brown the tart to your liking. If you have leftover crust dough, bake them into cookies. Strain the custard twice for a nice, smooth texture. I suggest a firm consistency for the custard. Apricot jam makes a good nappage.