The pastry cream was easy to make. The recipe calls for way too much fruit. Maybe they needed that much to make a star, but it took away from the overall taste of the tart. I would make it again and just spread 1/2 of the fruit called for on the tart. You could also change up the fruit doing it that way.
I made this recipe with a homemade crust, substituted almond extract for the vanilla and used skim milk instead of whole milk. The pastry cream did not set up firmly, so I will make it with whole milk the next time. It could also have been the high humidity. One container of each of the berries was plenty to cover the surface. I did not make or use the glaze. It was enjoyed by all.
So incredibly easy and good!
Made this for 4th of July party at our home and it was a big hit. Not only was it pretty to look at, but it tasted delicious, AND it was relatively easy to prepare - no double boiler needed for the custard, etc. The crust, while easy using a prepared Pillsbury-like dough, was rather week to support all the filling. Next time I'll try a shortbread based crust.