Steps

• The first thing to prepare is the custard, which needs to be cold for use. Put the eggs in a saucepan with the sugar and mix well.

  

• Separately, heat the milk with the lemon zest.

  

• Add the cornstarch to the eggs and continue mixing until there are no lumps.

  

• Add the hot milk and bring to the heat while stirring.

  

• Stir until the custard thickens, boil for about 1 minute. Transfer to a bowl, remove the lemon zest, cover with cling film in contact, and let cool.

  
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• In the stand mixer’s bowl, pour in the sugar and margarine and whisk for a few minutes. Add the eggs, continuing to whisk.

  

• Add the sifted flour with the baking powder and whisk for another 2 minutes. Then gradually add the milk.

  

• Finally, add the lemon zest and mix well with the spatula.

  

• Transfer the mixture into the buttered and floured mold and bake at 350°F for about 30 minutes.

  

• When the base is baked, turn it onto a serving plate and let it cool. Once cold, moisten the surface with some fruit juice (I used the juice from the canned fruit I used for the decoration). Add the cold custard and fresh fruit of choice.

  
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• To finish our tart, prepare the gelatin, which will make everything shinier and prevent our fruit from turning black.

  Put the sugar and cornstarch in a saucepan and mix, add the water and bring to a boil. Boil for 3 minutes, turn off the heat, and let it sit for 1 minute.

  

• Use a brush to glaze the surface of our tart and let it rest in the fridge for a couple of hours.

  
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