This recipe guarantees no mess and offers options for different fruits. I personally like to use colourful sweet & sour fruits such as nectarine and strawberry so the dessert looks great and isn’t too sweet.

Ingredients for sweet short crust pastry case:
2 cups* Plain flour
3 tbsp Caster sugar
150 g Cold butter (chopped)
2-3 tbsp Iced water
Methods:
Process the flour, sugar and butter in a food processor until the mixture resembles breadcrumbs.
Slowly add iced water, process until the mixture forms smooth dough.
Remove the mixture from the food processor and knead by hands.
Wrap the dough in cling film and refrigerate for half an hour.
Preheat the oven to 180c.
Roll out the chilled dough until 3mm thick. (Tips: Roll out the chilled dough between 2 sheets of baking paper will prevent it from sticking to the board or the rolling pin.)
Place the pastry sheet on a tart tin. (This recipe should be enough for 26cm round tart tin.) Then place a piece of baking paper on top of the pastry and fill with baking weights or uncooked rice.
Bake for 10mins, remove the weights and bake for another 10mins.
Set the baked pastry aside to cool.
*For those who love nutty flavour, replace 1/2 cup of plain flour with almond meal or finely chopped pistachio nuts.

Ingredients for crème patisserie:
2 cups Milk
1 tsp Vanilla extract
4 Egg yolks
1/3 cup Caster sugar
1/3 cup Corn flour
Methods:
Place milk and vanilla extract in a saucepan over medium heat and bring to boil.
Whisk together egg yolks and caster sugar until thick and creamy, then add corn flour and whisk until smooth.
While whisking continuously, slowly pour the hot milk.
Bring the mixture back to medium heat*. Keep whisking* until the mixture becomes thick cream. (*Important notes: In order to prevent the lumpy mixture, you must continue whisking once the hot milk is added into the egg yolk mixture and make sure the heat isn’t too high.)
Wrap the bowl with cling film to prevent the surface changing colour and set aside to cool.

Ingredients for toppings:
Your choice of colorful sweet & sour fruits, sliced.
I often use nectarine because of its bright colours and sweet & sour flavour. Nectarine is also easy to slice. Some people use kiwi, but I personally don’t like it because it gets mushy easily and can ruin the flavour of the custard.
For gelatin glaze, follow the instructions of the gelatin powder or sheet that you use. I usually add a little bit of sugar into the mixture as well.
*Important notes: Only prepare the glaze after you finish arranging the fruits on the custard as the mixture can set very quickly.

How to assemble:
Once both pastry tart and crème patisserie are cool, pour the crème patisserie into the baked tart shell.
Top with sliced fresh fruits, brush the glaze over the fruits and chill to set before serving.