Unroll the shortcrust pastry and cut a circle about 5 cm larger than your tart tin. Lift the pastry into the tin and gently press it into the corners, allowing any excess to hang over the sides. Trim the edges to align with the rim of the tin and poke the bottom with a fork to prevent bubbling. Place it in the freezer for 30 minutes to set.

Preheat your oven to 160°C fan. Place the chilled tart shell in the oven and bake for 25–30 minutes until it’s slightly browned and crisp. Leave the tart case to cool completely on a wire rack.

In a large bowl, whisk together the egg yolks and caster sugar until well combined. Add in the cornflour and whisk again until there are no lumps remaining.

In a saucepan, heat the milk, double cream, and vanilla paste until it’s just about to boil, then remove it from the heat.

While whisking the egg mixture, slowly pour in the hot cream to temper the eggs. Return the mixture to the saucepan and cook on low heat, stirring continuously until it thickens to the consistency of thick custard.

Transfer the custard to a bowl and cover it with cling film, pressing it directly against the surface to avoid a skin forming. Refrigerate for at least an hour until completely cool.

Once both the tart shell and custard are cool, spoon the custard into the tart shell, smoothing the surface with the back of a spoon until it’s even.

Slice your chosen fruits — nectarines, grapes, kiwis, and strawberries — into the desired shapes. Arrange them artistically on top of the custard for a beautiful presentation.

Prepare the arrowroot glaze according to the package instructions. Using a pastry brush, apply the glaze gently over the fruit.