Steps

• Work inside a bowl with the help of a fork the oil with the sugar, also add the two eggs and mix well.

  Add the flour gradually.

  Work the ingredients well until you create a homogeneous dough.

  

• Roll out the shortcrust pastry thin enough and place inside a 9-10 inch diameter buttered and floured mold, trim the edges.

  To achieve the baking you have two options line the inside with parchment paper and place some beans or dry chickpeas or, as I did, I placed another glass mold on the inside on top of the parchment paper to avoid losing shape while baking.

  Bake in a preheated static oven at 350°F for about 30 minutes in the central part of the oven, after 20 minutes of baking remove the mold or weights and continue baking.

  

• Pour the milk into a saucepan and begin to heat it, meanwhile in a bowl mix with a hand whisk the sugar with the eggs, add the cornstarch. Pour a bit of the hot milk into the bowl, mix and then pour all the contents into the milk saucepan.

  Let cook on low flame and stir until reaching the desired thickness. Once cooking is complete, pour the cream into a container and cover it with cling film directly on the surface.

  Tip: to cool the pastry cream quickly, keep the container where you will pour the cream in the freezer for about 15 minutes. Use a low and wide container to cool quickly

  

• Once we have prepared the shortcrust shell and the pastry cream, let them cool completely.

  Pour the pastry cream inside the shortcrust shell and level well.

  Start to decorate the tart with pastry cream with strawberries, blueberries, and small cookies.

  To prevent the fruit from browning and to give a shiny look instead of gelatin, I used apricot jam, just warm it and then brush it over the cake.