Cut butter into small cubes and place in the mixing bowl.
Add flour, salt, icing sugar and blend at medium speed to form a dough.
Crack eggs into dough and blend at low speed until smooth.
Cover dough with plastic wrap and refrigerate for 2-3 hours before using.
On a floured work surface, roll out sable dough into a 0.2cm thick sheet, large enough to line the base and sides of a tart pan.
Bake for 20-30 minutes until golden brown.
Place corn flour, 125ml milk and eggs yolk in a mixing bowl and whisk until well blended and set aside.
Combine remaining milk and sugar in a pot and bring to boil. Add vanilla seeds and stir well.
Pour half of the milk mixture into egg mixture to temper it. Stir constantly until mixture is smooth and well blended. Cook for another 5-10 minutes until the mixture is smooth and shiny. Remove from heat and set aside to cool down (45°C).
Whisk in butter until well blended. Refrigerate until ready to use.
Spoon the crème patissiere to fill the tart.
Arrange strawberries and other berries on tart and brush with apricot glaze.