Sicilian fruit and custard tart

For the pastry:
• 200g flour
• 80g butter, softened
• 110g sugar
• 1 whole egg
• 1 egg yolk
• Salt

For the custard:
• 4 egg yolks
• 100g sugar
• 30g flour
• 500 ml milk
• Vanilla or grated lemon zest

For the topping:
• Sliced fresh fruit (strawberry, banana, kiwi fruit, peach etc.)

1. Make the pastry: combine the flour and sugar and create a well. Add the butter, egg, yolk and salt. Work all the ingredients quickly with your hands to obtain a consistent texture. Wrap the pastry in cling film and refrigerate for about an hour.
2. Meanwhile make the custard: in a saucepan, heat the milk with the vanilla or lemon zest. As soon as the milk is hot, remove the saucepan from the heat and remove the vanilla or lemon zest. Add the sugar, egg yolks and sifted flour. Whisk to obtain a thick custard. Pour it into a bowl and place cling wrap over the surface to prevent a crust from forming. Set aside to cool.
3. Take the pastry, remove the cling wrap and start working it with a rolling pin, spreading it into a smooth sheet with a thickness of a few millimetres.
4. Place the pastry onto a previously greased and floured pan. Make holes with a fork on the base and bake at 180°C for about 20 minutes. Set aside to cool.
5. Cover the base with the custard and fruit.
6. Refrigerate for an hour before serving.