For the cream, add 400g of the milk and half of the sugar. Place it over medium heat and bring it to a boil.

In a bowl, add the egg yolks and the remaining sugar. Whisk until the sugar dissolves completely

Then add the vanilla, remaining milk, cornstarch and the lemon zest.

Pour the mixture from the pot to the bowl slowly while whisking. Then put the mixture back into the pot and place over medium heat. Whisk it till the mixture thickens.

When it thickens remove from heat and add the butter. Whisk until it melts.

Then put the cream in a bowl and cover it with plastic wrap while making sure it touches the top. Refrigerate for 3-4 hours.

Once removed from the fridge add the whipped cream and beat lightly till it’s fluffy.

For the tart shells, preheat the oven to 160°C.

In a bowl add the flour, sugar and salt. Mix with a spoon.

Cut the butter into small pieces and add to the bowl. Mix the mixture with your hands till it’s combined. Then add the eggs and mix till it’s soft.

Cut the dough into 12 equal pieces and then press down on the dough and spread it out.

Put the dough in cupcake cups. Cover the each piece with a small piece of parchment paper and add cooking weights.

Bake for 30 minutes. Then remove the parchment paper and the weights and bake again for 10 minutes until golden brown. Let them cool off completely.

Fill the tarts with the cream and add fruits on top.