Preheat the oven to 375 degrees.

In the bowl of a stand mixer, combine the butter and sugar, and cream until smooth.

Add in the flour, milk, and vanilla, and combine well. Continue mixing until the mixture forms a dough and pulls away from the sides of the mixing bowl.

Press the dough into the bottom and sides of your tart baking dish, keeping it even all the way around.

Using a fork, pierce the bottom of the crust a few times to prevent air pockets from forming during baking.

Bake in the preheated oven for approximately 12-15 minutes or until slightly golden brown. Set aside and allow to cool while you make the filling.

To make the filling, in a large saucepan, combine the flour, cornstarch, salt, and sugar. Whisk to combine.

Pour in the milk and whisk well. Turn on the heat to medium and whisk occasionally until boiling.

In a large bowl, combine the vanilla bean paste and the egg yolks.

Once the milk mixture just begins to boil, pour about one cup's worth into the egg mix and stir constantly.

Once well combined, pour in another cup's worth and continue to stir. Finally, pour the remaining milk mixture in with the eggs and stir well.

Return the custard to the saucepan and heat over medium. Stir constantly until the mixture thickens, about 5 minutes.

Remove from the heat and pour the custard into the cooled crust. Cover with plastic wrap and place in the refrigerator for at least 4 hours or overnight.

When ready to serve, decorate with fresh berries, such as strawberries, raspberries, blueberries, or blackberries.