Fruit Tart with Vanilla Cream

In a saucepan, combine the milk, egg yolk, sugar, and cornstarch. Cook over medium heat, stirring constantly, until a thick pastry cream forms.

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

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

For the dough, combine the flour, cold butter, eggs, and sugar. Rub with your fingertips until you get a crumbly, sandy texture.

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

Scatter raspberries or cherries over the base, then spread the vanilla cream 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.