In a medium saucepan, combine milk, heavy cream, and half of the sugar and gently simmer.

Whisk remaining sugar with cornstarch and egg yolks in a bowl. Temper the mixture with warm milk, then whisk back into the saucepan and cook until thickened, about 5 minutes.

Remove from heat, stir in butter and vanilla, then cover and chill for at least 2 hours.

In a mixing bowl, combine flour, confectioners’ sugar, and salt. Cut in cold butter until fine. Mix in heavy cream until a dough forms, wrap and chill for 30 minutes.

Preheat oven to 400°F (200°C). Roll out dough, fit into tart pan, blind bake for 10 minutes, remove weights, and bake another 5-10 minutes until golden.

Spread cooled pastry cream in the crust, arrange fruits on top creatively.

If glazing, melt apricot preserves and brush lightly over fruit. Chill assembled tart for 30 minutes.

Slice and serve chilled, optionally garnishing with mint leaves.