For the dough,

1. In a small bowl, beat the egg, cream, and vanilla until incorporated. In another large bowl, mix the flour, sugar, and salt, stir with a fork to mix. Add the cold butter and working with the fork or two knives incorporate it into the flour until it looks like sand, add the mixture with the egg and work a little with a fork and then form the dough with your hands, just put together and squeeze.
2. Spread the dough using your fingertips to cover the tart mold, place it in the freezer for 30 minutes or refrigerator for 2 hours.
3. Preheat the oven to 180C or 350F. Cover the dough with aluminum foil or parchment paper and put some weight (beans, for example), bake for 20 minutes, remove the foil and beans carefully and bake for 5-8 minutes more until golden brown. Let cool completely in the mold.

For the pastry cream,

1. In a bowl, mix the yolks, the egg until they are frothy, add the sugar (70 grams) and the cornstarch and mix until everything is incorporated.
2. In a medium saucepan, heat the milk with the butter, the rest of the sugar (70 grams) and the salt, stir to dissolve the sugar, as soon as it starts to boil, remove from heat and slowly incorporate in a thread to the yolk mixture, beating all the time.
3. Return the mixture to the pot and cook over medium heat until it becomes thick and begins to bubble, stir all the time. Remove from heat, add vanilla. Let the pastry cream cool on a bowl of water and ice. Cover with plastic wrap pressed directly on the cream. Refrigerate until ready to use.
4. It can be done  2-3 days before using it.

To assemble the fruit tart,

1. Unmold the dough and fill with the cold pastry cream, cover with the chopped fruit giving it the shape you want, but ensure that each future piece has a representation of all the fruits, in round cakes, make concentric circles.
2. Heat the jelly or jam in the microwave for 20 seconds and brush the fruit. Refrigerate until serving time.