Preheat oven to 350° F.

For the crust, beat the butter until creamy. Add ½ can Sweetened Condensed Milk, the egg, the all-purpose flour, and the baking powder, and mix until you obtain a smooth and soft dough. Cover the dough with plastic wrap and refrigerate for 30 minutes. Roll out the dough on a floured surface using a rolling pin until it is 0.3 inch thick. Line a greased and floured pie pan with the dough, prick the surface with a fork, and refrigerate for 20 minutes. Place a sheet of aluminum foil with beans on top and bake at 350 °F for 20 to 25 minutes or until firm. Coat the base and sides of the tart with the melted white chocolate and let it dry.

For the filling, beat the egg yolks with the cornstarch and set aside. Heat the Evaporated Milk with ½ can of Sweetened Condensed Milk and the vanilla extract until it comes to a boil. Add a little of this mixture to the egg yolks and whisk lightly. Combine both mixtures and heat until it slightly thickens, stirring constantly. Pour into a bowl, let cool, cover with plastic wrap, and refrigerate for 2 hours.

Pour the filling over the tart crust, and decorate with the peach slices, starfruit, blueberries, blackberries, strawberry slices, and raspberries. Enjoy.