Pile cream into a hazelnut crust and top with a bevy of fresh fruit for a truly divine dessert.
Mix flour, sugar, hazelnuts and salt in large bowl. Cut in butter with pastry blender until mixture resembles cornmeal.
Make a well in center of flour mixture; add egg to well. Mix egg into flour with fork just until dough comes together. Pat into bottom and up sides of ungreased 9-inch tart pan with removable bottom. Cover; refrigerate 1 hour or up to 2 days.
Heat oven to 350°F. Line dough with foil. Fill with dried beans or rice.
Bake in 350°F oven 15 minutes. Remove foil and beans. Bake 10 minutes, until shell just starts to brown. Let cool in pan on rack 5 minutes. Remove crust from pan to rack and let cool completely.
Mix milk and half the sugar in saucepan. Scrape seeds, pulp from bean into pan; add bean. Bring to boiling. Remove from heat; steep 15 minutes. Discard bean.
Whisk yolks and other half of sugar in bowl until lemon colored and smooth. Sift in flour and cornstarch; whisk until well blended and smooth.
Whisk 1/2 cup hot milk mixture into yolk mixture. Pour yolk mixture into milk mixture in saucepan. Bring to boiling, whisking constantly; boil 2 minutes, whisking occasionally.
Sprinkle gelatin over liqueur in small bowl. Stir to dissolve gelatin, gently heating if necessary. Stir into egg mixture; strain if lumpy. Place bowl in ice bath; cool, gently stirring occasionally, 15 minutes.
Place plastic wrap directly on surface of Pastry Cream. Refrigerate to chill thoroughly, up to one day.
Spread cooled Pastry Cream over bottom of cooled tart shell. Arrange fruit over top.