In the bowl of a food processor, mix together the flour, sugar, and salt.

Add the cold butter pieces and pulse until mixture resembles small pebbles.

Whisk together the egg yolk and 2 tablespoons of ice water in a small bowl.

With the food processor running, pour the egg/water mixture through the hole in the top of the machine until the dough pulls together, just slightly.

Turn the dough out onto a sheet of parchment paper or plastic wrap and gently press into a mound with your hands.

Wrap tightly with plastic wrap and press into a disc.

Chill in the refrigerator for a minimum of 1 hour and up to 2 days.

Unwrap chilled disc and roll into a ¼” thick round.

Place the round into a 9” tart shell, lifting around the edges to tuck the dough down to the edge of the base and up the sides of the pan.

Use a sharp knife to slice parallel to the top edge of the tart pan to remove the excess dough. You can also simply roll a rolling pin right over the top of the pan and it will slice off the excess dough.

Prick holes in the bottom of the dough. Line the chilled shell with parchment paper and fill with dry beans or pie weights.

Place in the refrigerator or freezer to chill for 30 minutes.

Preheat oven to 350°F.

Bake about 20-30 minutes until the shell has begun to turn golden brown. Lift the parchment paper and weights from the shell and continue cooking approximately 10 minutes more, until the shell is golden brown all over and has pulled away from the edges of the tart pan. Remove from oven and allow to cool completely.

Place 1 teaspoon of gelatin powder in a small, microwave safe bowl. Add a couple tablespoons of water and stir to combine. Leave to set about 5 minutes while you prepare the pastry cream.

In a medium saucepan, combine milk, egg yolks, sugar, and cornstarch. Heat over medium heat, whisking constantly, until mixture comes to a low boil. If you pause while whisking, a few bubbles will break the surface of the mixture.

Once this slow boil occurs, set the timer for 3 minutes and continue cooking and whisking. Mixture should thicken.

Remove from heat and whisk in vanilla extract and butter.

Microwave the gelatin mixture (it will be thick) for 10-15 seconds, just enough that it liquifies. Stir to ensure all of the gelatin has dissolved. Stir into the warm pastry cream mixture.

Whisk pastry cream fully.

Transfer to a bowl and press a piece of plastic wrap onto the top of the pastry cream so that it doesn’t form a skin.

Chill for 1-2 hours in the refrigerator.

Whisk whipped cream until stiff peaks form.

Remove chilled pastry cream from the refrigerator and use a whisk to gently loosen the mixture.

Carefully whisk or fold the whipped cream into the pastry cream to make your tart filling (diplomat cream.)

Rinse fresh berries and spread out on paper towels to dry completely.

Spoon the prepared diplomat cream into the pastry shell until it reaches just below the top edge. You may not use all of the filling.

Chill filled tart in the refrigerator for several hours.

Arrange berries on top of the tart filling. For a glazed finish, you can also top the berries with a warmed jelly. Microwave seedless jelly for 15-30 seconds and stir until it’s liquid. Use a pastry brush to gently brush the glaze over all of the berries. Take care not to let a bunch of excess jelly run down onto the tart crust and cream filling.

Keep tart in the refrigerator until serving.