Crostata di Frutta (Italian Fruit Tart) vs German Cheesecake (Käsekuchen)

Both desserts rest on a lemon-scented shortcrust, yet they use their shared milk, egg yolk and cornstarch very differently. The Crostata di Frutta cooks them on the stove into a vanilla pastry cream, spreads it chilled in a blind-baked shell and crowns it with fresh fruit under a glossy apricot glaze. The Käsekuchen puts its yolk in the dough and whisks milk with cornstarch to thicken a lemony quark filling with whole eggs and melted butter, baked until just wobbling, then chilled to set.