Step 1: In a large bowl, combine the flour and sugar. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs.
Step 2: Add the egg yolk and ice water, mixing gently until a dough forms. Wrap in plastic and chill for 1 hour.
Step 3: Roll out the dough and fit it into a 9-inch tart pan. Prick the bottom with a fork and blind bake at 375°F (190°C) for 15-20 minutes with weights, then 5 minutes without, until golden.
Step 4: To make the cream, heat milk in a saucepan until simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch.
Step 5: Slowly temper the hot milk into the egg mixture, then return to the heat. Whisk constantly until thickened. Stir in vanilla bean paste.
Step 6: Let the pastry cream cool completely in the fridge. Once cold, gently fold in the whipped heavy cream.
Step 7: Spread the cream into the cooled tart shell. Arrange the berries on top in a dense, 'forest-like' pattern.
Step 8: Melt the apricot jam with a splash of water and brush lightly over the berries for a glossy finish. Garnish with mint.