Step 1

Preheat your oven to 400 degrees.

Step 2

In your food processor, process the flour, sugar, butter and salt until the mixture looks like coarse crumbs.

Step 3

Press the crumbly mixture into a 10 inch tart pan, making the sides slightly higher than the centre…do this by pressing the mixture up towards the edge.  Then bake the crust for about 15-18 minutes. Watch it carefully to make sure the crust doesn’t burn – the edges should look light golden brown.

Step 4

After it has baked, remove the cookie crust from tart pan and set it aside to cool.

Step 5

In your food processor (or you can use a stand mixer), mix the egg yolks, 1/3 cup sugar and corn starch until smooth. Set aside.

Step 6

Then in a sauce pan on medium-high heat, whisk together the milk, 1/4 cup sugar, lemon zest and fresh lemon juice. It may curdle, but don’t worry it will all come together, just keep whisking!

Step 7

Slowly add the egg mixture to the milk mixture in the saucepan, whisking constantly.

Step 8

As you are whisking, bring the mixture to a boil, then reduce the heat. Continue to whisk until thick (not too thick, as the mixture will thicken as it cools – I remove it from the heat when it resembles pudding).

Step 9

Add the vanilla, and stir.

Step 10

Remove from heat, and cool completely. You may want to press a piece of saran wrap or wax paper to the top of the lemon cream to prevent a crust/film from forming.

Step 11

Set aside.

Step 12

Slice your fruit.

Step 13

Once the tart crust and the lemon filling have cooled completely you can put together your tart!

Step 14

If needed, you can use a hand blender to make your lemon cream more creamy in consistency.

Step 15

Spread the lemon cream filling on to the crust, to about a 1/4 inch from the edge.

Step 16

Add your fruit.

Step 17

Serve immediately, or chill before serving (see notes).

Step 18

Enjoy!