In a bowl, mix biscuit crumbs, brown sugar, and softened unsalted butter.

Press this mix into the bottom and sides of a 7-inch tart pan or springform pan. If using a springform, only line 1/3rd of the sides.

Freeze for at least 1 hour or until needed.

In a saucepan, bring fresh cream and vanilla extract to a gentle boil. Turn off the heat and set aside.

In a second saucepan, whisk egg yolks and sugar till smooth.

Add cornflour and whisk until lump-free.

Slowly pour the hot cream into the yolk mixture in 2–3 additions, whisking constantly to avoid scrambling.

Cook this mixture over low heat, stirring continuously, until thick.

Remove from heat, add cold butter, and stir until smooth.

Transfer to a bowl, press cling wrap directly onto the surface, and let it cool to room temperature.

Beat heavy cream with powdered sugar until 60% whipped -thickened slightly.

Add the cooled custard and whip until just combined and smooth.

Transfer the custard filling into the prepared biscuit crust. Smooth the surface.

Refrigerate for 4 hours or overnight to set.

Garnish with chopped strawberries, cherries, pomegranate, and a few mint leaves.

Slice and enjoy cold!