Fruit Tart with Vanilla Cream

In a saucepan, combine the milk, egg yolk, sugar, and cornstarch. Cook, whisking constantly, until a thick custard forms.

Remove the custard from the heat, add the vanilla, and stir. Let it cool completely.

Once the custard has cooled, fold in the labneh or rich cream cheese and mix until smooth.

For the crust, combine the flour, cold butter, eggs, and sugar. Rub between your fingertips until a crumbly, sandy texture forms.

Press about two-thirds of the dough into the bottom and up the sides of a 22 cm tart pan.

Arrange raspberries or cherries over the base, then spread the vanilla custard evenly on top.

Grate or crumble the remaining dough into large pieces over the cream.

Bake in a preheated convection oven at 160°C (320°F) for about 35–40 minutes, until the top is golden brown.