Fruit Flan for 8 Servings: Silky Custard and Crisp Crust

Instructions:

1. Combine flour, salt, and powdered sugar in a bowl. Rub chilled butter into the flour using fingertips until it resembles coarse breadcrumbs.
2. Stir in the egg yolk and ice water until the dough just comes together; do not overwork.
3. Wrap the dough and chill for 30 minutes, then press evenly into a 9-inch tart pan.
4. Line with parchment and pie weights. Blind bake at 350°F (175°C) for 15 minutes, remove weights, and bake for another 5-10 minutes until golden. Let cool completely.
5. In a saucepan, whisk together milk, granulated sugar, and cornstarch. Heat over medium heat, stirring constantly until the mixture simmers and thickens.
6. Slowly temper the egg yolks into the hot mixture, then return to heat and simmer briefly until the custard is stable and velvety. Stir in vanilla extract and 2 tbsp butter.
7. Pour the custard into the cooled tart base and smooth the top. Chill in the refrigerator for at least 4 hours to ensure stability.
8. Arrange sliced strawberries, blueberries, kiwi, and raspberries artistically over the set custard.
9. Prepare the glaze by heating water, sugar, and lemon juice until dissolved, then stir in gelatin until melted. Brush the glaze over the fruit for a shimmering finish.