1. Crust: In a medium bowl, combine flour, sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in butter until evenly distributed. Sprinkle milk over flour; stir in using fork, then use hands to bring dough together. (Add a bit more milk if dough is dry.) Press dough into parchment paper lined 9-inch (23 cm) square baking pan. Bake in a 350°F (180°C) oven for 12 to 14 minutes, until lightly browned on edges and dry when touched in the centre. Leave oven on.
2. Meanwhile, prepare fruit custard. Drain fruit well; set aside. In large bowl, mix together sugar and flour. Whisk in eggs and vanilla. Whisk in yogurt until smooth. Gently stir in fruit. Pour over hot crust; return to oven. Bake for 30 to 35 minutes until set in centre. Let cool to room temperature before cutting. Chill if desired, refrigerate any leftovers.

Makes 9 servings