Puff Pastry Fruit Tart

Method

1. Roll out the puff pastry and place it in the pan with parchment paper. Fold the edges and prick the base with a fork.
2. Brush the base with egg white, sprinkle with granulated sugar, and brush the edges with egg yolk.
3. Bake in a preheated fan-assisted oven at 200°C for 10 minutes, until golden.
4. Meanwhile, prepare the custard: in a bowl, mix egg yolks and sugar. Gradually add cornstarch and finally milk, stirring constantly.
5. Transfer the mixture to the stove and cook until thickened, stirring to prevent lumps.
6. Pour into a bowl and cover with plastic wrap directly on the cream to prevent a skin from forming. Let cool.
7. Once the base and cream are cool, spread the custard over the base (using a piping bag or spoon).
8. Top with fresh fruit: kiwi, blueberries, strawberries, bananas, and raspberries.