Gold Leaf Fruit Tart for 9 Servings

Instructions:

1. Combine flour, powdered sugar, and salt. Cut in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs.
2. Stir in the egg yolk and cream until the dough just comes together. Do not overwork.
3. Press the dough into a 9-inch tart pan, prick the bottom with a fork, and freeze for 15 minutes.
4. Line with parchment and weights. Bake at 350°F (175°C) for 15 minutes, remove weights, and bake for another 5 minutes until edges are mahogany-colored. Cool completely.
5. Heat milk in a saucepan until simmering.
6. In a separate bowl, beat egg yolks, sugar, and cornstarch until pale and thick.
7. Slowly drizzle the hot milk into the egg mixture, whisking constantly to temper the eggs.
8. Return the mixture to the pan. Stir over medium heat until it bubbles and thickens to a heavy custard consistency.
9. Remove from heat; stir in vanilla and softened butter. Strain through a fine-mesh sieve and chill for at least 2 hours with plastic wrap touching the surface.
10. Fill the cooled tart crust with the chilled pastry cream.
11. Arrange strawberries, blueberries, raspberries, and kiwi slices on top of the cream.
12. Apply a thin layer of warmed apricot preserves over the fruit as a glaze.
13. Carefully apply 24k gold leaf using precision tweezers or a dry artist's brush.