Preheat the oven to 450 degrees. Press one of the refrigerated pie crusts into a tart pan. Trim the edges. Use a fork and poke the bottom of the crust.

Take the other pie crust and use a cookie cutter to cut out 8-10 mini stars. Place the stars on a cookie sheet. Sprinkle with sugar. Baking the cookies for 4-5 minutes and the crust for 10-12 minutes or until it is browned. Cool completely.

Meanwhile, dissolve the cornstarch in 1/4 cup of the milk. Mix well and set aside.

Combine the remaining milk with the sugar in a medium saucepan. Cut the vanilla bean open and place in the milk. Bring the milk to a boil and then remove from heat. Remove the vanilla bean from the milk and dispose.

Add the egg and egg yolks to the cornstarch mixture and beat well. Pour 1/3 of the boiling milk into the egg mixture, whisking constantly so that the eggs do not cook.

Return the remaining milk to a boil on the stove. Slowly pour in the hot egg mixture, whisking constantly.

Continue whisking until the cream has thickened (it took mine about 6 minutes). Remove from heat and beat in the butter.

Add the vanilla and mix well. Cover with plastic wrap, making sure the plastic wrap touches the surface of the cream. Refrigerate for at least 1 hour.

When ready to make the tart, fill the cooked pie crust with the pastry cream. Place the strawberries and blueberries on top of the pastry cream in a pretty paper.

Place the whipped cream in a pastry bag with a star tip. Squeeze pretty dobs of whipped cream around the edges of the tart and where needed.

Finally, place the cooked star shaped cookies on top. Enjoy.