Put the milk in a saucepan; split the vanilla bean, scrape the seeds into the milk and add bean into the pot
Heat to a simmer, remove from heat, cover, and set to infuse 10 to 20 minutes
Scale the sugar into the TM bowl and add the yolks; insert the butterfly and beat until pale for 10 seconds at speed 4
With the time set for 10 seconds and the speed at 4, add the flour through the hole in the TM lid
Strain the milk gradually into the egg mixture; set the time for 4 minutes and the temperature at 100°C, bring mixture to a boil at speed 4 and cook one minute (you will have to watch when the mixture comes to a boil and adjust time accordingly)
Strain into a bowl and cover with plastic wrap; set aside to cool (this is Crème Pâtissière)
When chilled, whip the cream and gently fold it in (this is now Crème Mousseline)
Spread the cream evenly in the base of the tart and arrange the berries neatly over top