Mix flour, butter, and sugar until breadcrumb consistency is achieved.
Stir in egg yolks until the dough combines, adding egg white if too dry.
Chill the pastry block in the fridge for 20 minutes.
Grease and flour a 25cm tart tin.
Grate the cold pastry into the tin and press it 6mm deep into the base and corners.
Chill the pastry case for 20 minutes while preparing the cream.
Whisk egg yolks and caster sugar until pale, then stir in flour and cornflour.
Boil milk with salt and a split vanilla pod, then infuse for 10 minutes.
Whisk hot milk into the egg mixture and return to low heat.
Whisk constantly until thickened, then transfer to a cold bowl.
Fold whipped cream and whisky into the cooled pastry cream and chill.
Preheat the oven to 180°C.
Blind bake the pastry with parchment and beans for 20 minutes.
Remove beans and parchment, brush with egg white, and bake for 8 minutes.
Fill the pastry case with pastry cream and top with berries.
Glaze the fruit with jam dissolved in water, then add almonds and icing sugar.
Remove the tart from the tin and serve on a plate.