Tropical Fruit Tart

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I made this last night and it was pretty good but the next time I am purchasing a ready-to-bake crust. It was too hard to handle. The size of the tart was off. I used an 11" pan as it said, but there wasn't enough custard for it. I only covered 2/3 of it, so next time I'll use a 9" instead. The custard was easy to make and to die for. DON'T skip the ginger part, it gives it an amazing flavor. I used vanilla extract instead of a bean, and used blueberries as my fruit. The glaze was too sweet, so next time I'll use a preserve that has no added sugar. overall a pretty good dessert, and if I had enough custard, it would have looked great too.

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I shouldn't share my secrets with you all but I was actually looking for just a normal fruit tart recipe that you would find in a bakery or restaurant so I modified this one. I ommited the ginger in the crust and the custard, topped it with my own choice of fruit (strawberries, kiwi, mandarin ornages, and blueberries and made up my own glaze (1 tsp knox gelatin dissolved in 4tsp. cold water, cooked til just melted, then cooked with apricot jam and strained I have never had a fruit tart as good from any bakery. Even the pastry chefs at the upscale hotel I work for cannot believe I made it!