In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl, cover and leave to cool, chill until the custard is just set at the edges. Stir the vanilla custard until smooth, fold in the whipped cream, chill for approx. 20 mins.
Place the dough and baking paper on a tray, prick firmly with a fork, sprinkle with sugar.
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.
Mix the strawberries and icing sugar. Spread the custard over the pastry base. Top with the strawberries, raspberries, currants and pistachios.