CRUST:

Pre heat oven to 350 degrees.

Mix the cookie crumbs, butter, sugar and salt together in a bowl.

Pour into 8" round tart pan.

Press with back of hand or cup into tart pan and up the sides as well.

Make sure crust is pressed firmly into place. Bake for 20-25 minutes.

When done remove from oven to cool.

FILLING:

In a saucepan over high heat, bring milk, vanilla seeds, and 1/4 cup sugar to a heavy boil scalding the milk.

In a separate bowl, whisk egg yolks with remaining tablespoon sugar until thick and pale. Sprinkle in cornstarch and flour; continue whisking until well combined.

On high whisk half the hot milk into egg-yolk mixture. Combine with remaining hot milk; slowly bring to a boil.

Continue whisking until thick, about 30 seconds.

Transfer pastry cream to a bowl. Rub top with butter to prevent a skin from forming. Cover with plastic wrap, and let cool completely.

Once pastry cream is cooled make the whipped cream. Whip heavy cream until soft peaks form, fold into cooled pastry cream.

TOPPING:

Rinse fruit and let dry.

Slice strawberries thinly, set aside.

Pick out the pretty blueberries, set aside.

GLAZE:

Mix jelly and water together to thin out jelly mixture set aside.

ASSEMBLY:

Fill cooled crust with pastry cream mixture, spread evenly.

Arrange berries in pretty pattern.

Brush glaze over strawberry slices and lightly over blueberries. (this is not necessary over the blueberries but it adds a nice sheen.)

Refrigerate at least two hours.