The crust:. Place the flour, sugar, and salt in the bowl of a stand mixer, or in a medium mixing bowl.

Add butter and pulse until mixture becomes crumbly and resembles coarse meal.

Add egg and vanilla extract and keep pulsing until the dough is no longer dry and starts to clump together, about 10-15 seconds.. It should come together easily without being sticky. 

Take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling

On a lightly floured surface, roll the dough out into an 11-inch circle, then place gently into a 9-inch tart pan(preferably with a removable bottom); you can do this by flouring a rolling pan and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the tart pan

Then cut it half from the centre n take out one half part.... Prick by fork.....Bake for about 10 minutes longer until golden brown and dry. Then let cool completely.

Spread custard on tard after cool down. N cut the jelly and put it on custard