Preheat oven to 350°F. Spray a 9-inch tart pan with cooking spray. Line the bottom with parchment paper and lightly spray the paper.

Combine crumbs and sugar in a mixing bowl. Add melted butter and stir until fully combined. Press evenly and very firmly into the prepared tart pan. Bake for 12 minutes. Let cool.

In a medium mixing bowl, whisk together the cream and cornstarch until the cornstarch is fully dissolved. Add in the eggs, and yolks, and whisk until fully combined.

Add the vinegar to a medium saucepan, bring to a boil, and let boil until reduced by half, about 3 minutes. Add the sugar and water and return to a boil. Gradually, add the vinegar mixture to the egg mixture, whisking constantly. Do not add the vinegar mixture too quickly or you will get scrambled eggs. Pour the mixture into the pan, and return to a boil, whisking constantly, until the mixture thickens, about 1 minute. Remove from heat and add the butter and vanilla, stirring until the butter is melted. Strain the custard into a clean bowl. Let cool then pour the custard into the prepared tart shell. Cover with plastic wrap, placing the plastic wrap directly on the custard. Refrigerate for at least 3 hours.

Before serving top with fruit and mint sprigs.