Preheat your oven to 350°F (175°C). Pulse graham crackers into fine crumbs, then mix with light brown sugar and melted unsalted butter. Press into a tart pan. Bake for 10 minutes until golden brown. Let cool.

In a saucepan, heat whole milk, whisk in granulated sugar, kosher salt, and vanilla. In a separate bowl, whisk egg yolks and cornstarch. Temper eggs with milk mixture, return to heat until thickened.

Whisk in unsalted butter until melted. Strain through a sieve, cover with wrap, and chill in the refrigerator for at least 3 hours.

Once chilled, whisk custard until smooth. Pour into cooled crust and return to refrigerator for a couple of hours.

Before serving, top with fresh fruits. Serve immediately for vibrancy.