Preheat your oven to 350°F (175°C) to ensure the crust bakes evenly.

Combine 1.5 cups of crushed graham crackers, 1/4 tsp fine sea salt, 3 tbsp light brown sugar, and 6 tbsp melted unsalted butter until resembling wet sand.

Firmly press the crust mixture into the bottom and sides of a tart pan. Bake for about 10 minutes or until lightly golden. Allow to cool.

In a saucepan, combine 2 cups of whole milk and the split vanilla bean. Heat until just about to boil, then remove from heat.

In a mixing bowl, whisk together 5 large egg yolks and 1/3 cup granulated sugar until smooth and slightly pale.

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly. Return to saucepan.

Add 3 tbsp of cornstarch and cook over low heat, stirring constantly, until thickened (about 5-7 minutes).

Remove from heat and stir in 4 tbsp of unsalted butter and a pinch of kosher salt.

Pour the custard into the cooled crust, smoothing with a spatula. Allow to cool at room temperature, then chill for at least an hour.

Top with fresh seasonal fruits just before serving if desired.