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1
In a bowl with an electric mixer cream the butter with the sugar, the salt, and the vanilla, add the flour, and blend the mixture until it forms crumbs that become a dough when pressed together.
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2
Turn the crumbs into a buttered 10-inch tart pan with a removable fluted rim, press them firmly onto the bottom and up the side of the pan, and chill the shell for 30 minutes.
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3
Prick the shell all over with a form, line it with foil, and fill the foil with the rice.
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4
Bake the shell in the lower third of a preheated 375F.
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5
oven for 15 minutes, remove the rice and the foil carefully, and bake the shell for 10 minutes more, or until it is golden.
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6
Let the shell cool in the pan on a rack for 5 minutes, remove the side of the pan, and let the shell cool completely.
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7
(The shell will be very crisp and cookie-like.)
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8
In a small saucepan bring the milk to a boil with the mint, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes.
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9
Strain the milk through a fine sieve into a bowl, pressing hard on the mint.
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10
In the pan, cleaned, whisk together the egg yolks, the sugar, the cornstarch, and the vanilla, whisk in the milk, and bring the mixture to a boil over moderate heat, whisking constantly.
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11
Simmer the pastry cream, whisking, for 3 minutes (it will be very thick), transfer it to a bowl, and chill it, its surface covered with plastic wrap, for 4 hours, or until it is firm.
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12
The pastry cream may be made 1 day in advance and kept covered and chilled.
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13
In a chilled bowl with an electric mixer beat the heavy cream until it holds stiff peaks.
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14
Whisk the pastry cream until it is smooth, whisk in half the whipped cream, and fold in the remaining whipped cream gently but thoroughly.
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15
Arrange the shell on a large plate and fill it with the mint cream.
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16
Stand the strawberries, hulled ends down, in the mint cream, scatter the blueberries and the raspberries over and between the strawberries, and chill the tart for 1 hour.
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17
The tart may be made 1 day in advance and kept covered loosely and chilled.
