Preheat your oven to 350°F (175°C). In a food processor, combine graham crackers, light brown sugar, and unsalted butter, blending until the mixture resembles wet sand. Firmly press this mixture into a tart pan, creating an even layer. Bake for 10 minutes, or until golden, then set aside to cool completely.

In a medium saucepan over medium heat, warm whole milk or half & half with granulated sugar and kosher salt. If you’re using a vanilla bean, slice it open and add it to the milk mixture to infuse its flavor. Meanwhile, in a bowl, whisk together egg yolks and cornstarch until smooth, preparing for the custard base.

Once the milk mixture is steaming but not boiling, slowly pour one cup into the egg yolk mixture while whisking constantly. This prevents the yolks from cooking too quickly. Once combined, return this mixture to the saucepan and cook over medium-low heat, stirring constantly for 5–7 minutes, or until it thickens to a pudding-like consistency.

Remove the thickened custard from the heat and stir in unsalted butter and vanilla extract for a rich flavor. For an ultra-smooth texture, strain the custard through a fine-mesh sieve into a clean bowl. Let it cool slightly before proceeding to chill.

Cover the custard directly with plastic wrap, pressing it onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, allowing it to set and develop its silky texture.

Once the custard is firmly set and the crust is completely cool, gently whip the custard to restore its creaminess. Pour it into the prepared tart crust, smoothing the top with a spatula. To finish, generously arrange fresh fruits atop the custard, adding color and freshness.