CRUST

1. In a food processor, combine flour, sugar and salt and blend for 5 seconds. Add butter and blend in pulses to break the butter into small pea-sized pieces. Add egg yolk and cream, and continue to pulse until large, moist clumps of dough form. Turn out the dough into a 9-inch tart pan with removable bottom, and press dough evenly into bottom and sides of pan. Prick dough all over with a fork and chill in the refrigerator for at least 1 hour.
2. Preheat oven to 375°F. Bake crust until golden, pressing with back of fork if it begins to puff up, about 22 minutes. Cool.

FILLING

1. In a medium bowl, stir together cornstarch and cream until full dissolved. Whisk in eggs, egg yolks and vanilla and set aside.
2. In a medium saucepan, bring vinegar to a boil and cook until reduced to 1/4 cup, 3-5 minutes. Add water, sugar and butter and stir until butter melts completely. Bring mixture to boil, then whisk a small amount into the egg mixture. Once fully combined, gradually add more of the hot vinegar mixture, whisking constantly, until all of it has been added. Adding too much too fast may cook the eggs.
3. Return custard to saucepan and bring to a boil, whisking until the mixture thickens, 1-2 minutes. Strain custard into a bowl and allow to cool to the touch, 15- 20 minutes. Spread custard in prepared crust, cover and chill at least 3 hours and up to 1 day.

TOPPING

1. Either arrange the fruit on tart in a decorative manner or scatter fruit on custard in a random fashion. Cover loosely and chill until ready to serve.