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1
Pastry Cream: Heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium heat until simmering.
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2
Meanwhile, whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.
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3
When the half-and-half mixture reaches a full simmer, gradually whisk it into the yolk mixture to temper. Return to the saucepan, scraping the bowl; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and it is thickened, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain. Press plastic wrap directly on the surface and refrigerate 3 hours.
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4
Crust: Whisk together the yolk, cream and vanilla in a small bow. Place the flour, sugar and salt in a food processor and combine. Scatter the butter pieces over the flour mixture; process to cut the butter until the mixture resembles coarse meal. With the machine running, add the egg mixture and process until dough just comes together. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Refrigerate 1 hour.
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5
Remove the dough. Unwrap then roll out to a 13-inch round. Transfer the dough to tart pan. Remove the excess dough. Prick the bottom and sides of the dough with a fork. Freeze for 30 minutes.
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6
Preheat oven to 375 degrees. Press foil into the frozen tart shell and over the edge, and fill with weights. Bake for 30 minutes, rotating halfway through the baking time. Remove the foil and weights. Continue to bake 5 to 8 minutes longer. Cool.
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7
Spread the cold pastry cream over the bottom of the tart shell. Arrange the kiwi slices in an overlapping circle around the inside edge of the pastry. Arrange the raspberries inside the kiwi. Mound the blueberries in the center.
