Whisk together eggs, vanilla extract, sugar and salt until combined.

Sift cornstarch slowly into mixture while whisking.

Heat milk on medium-high heat until it boils.

Temper the eggs: Slowly whisk in ¼ of the milk until smooth.

Add egg mixture to milk pot and whisk while cooking until it boils.

Remove from heat and spread on ¼-sheet tray.

Add small piece of unsalted butter to top of pastry cream (optional, to enhance flavor).

Immediately cover with plastic wrap.

Chill quickly (freezer if possible) until cold. If using freezer, take care not to freeze!

FINAL ASSEMBLY

Spread even layer of berry coulis in baked sable tart shell. (Should be approximately 10% of interior volume.)

Mix pastry cream until smooth.

Spread pastry cream over berry coulis until you have a smooth and even layer.

Add fresh raspberries across the top of the tart.

Spray with simple syrup to achieve glisten or sprinkle with powdered sugar.

Enjoy!