Grease your 9-10 inch round, or rectangular tart tin (with a removable bottom) liberally with butter, and set aside.

Pastry:

• 150 grams or 1 1/4 cups self-raising or all purpose flour
• 2 grams or 1/2 teaspoon salt
• 15 grams or 1 tablespoons sugar
• 75 grams or 5 tablespoons of  softened unsalted butter
• 75 grams or 5 tablespoons of  softened vegetable shortening (Stork or Crisco)
• 3 tablespoons or 45 ml of cold water.
• Zest of half a lemon

Mix ingredients together just enough to form a dough. If dough in too crumbly, add a tablespoon or two more water or if it is too wet and sticky, as this is a very short crust, add a tablespoon of flour at a time until it becomes easier to handle.

Wrap in plastic wrap and chill in the fridge for 30 minutes.
Pre-heat oven to 180 degrees C or 350 degree F
Once pastry has chilled, roll out dough into a round shape (or whatever shape your tart tin is) on a floured surface.
A trick to get your pastry into the tart pan: once pastry is rolled to about an 1/8th of an inch thick (or the thickness of a £1 coin) place tart tin in front of the round, place rolling pin in the middle of the pastry and gently flip the side closest to the tart tin over the rolling pin, lift pastry and gently drag over tart tin. Fit well into tin. If the pastry breaks, just take some extra pastry, and fill the gaps. No big deal!
Prick pastry all over with a fork, and bake for 20 minutes or until golden brown.

While it’s baking, make your custard:

Custard:

• 350 ml, Whole milk
• 100 grams or 1/2 cup, Caster or Granulated sugar
• 30 grams or 2 tablespoons, Flour
• 4 Egg Yolks (Make yourself some meringue cookies or a tasty cheese, and spinach omelette with the whites!)
• 1 tsp, Vanilla Bean Paste or good quality extract
• Zest of 1 Lemon

Combine all the ingredients into your sauce pot, and cook over medium-high heat, stirring constantly for about 5 minutes or until custard has thickened.

Pass through a fine sieve into a bowl to catch any eggs which may have cooked or any shell which may have made its way in there, and cover with plastic wrap (make sure the plastic is actually touching the custard to avoid a skin forming)

Place in the fridge to cool for a hour or so.

Remove tart shell from the oven, and allow to cool.

Once the custard, and the tart shell are cooled, add the custard into the shell and spread evenly.

Chop desired fruits. I used strawberries, blueberries, blackberries, and kiwi but you can use whatever you like. Once chopped, drizzle over some lemon juice to keep them from turning brown, and place fruit around tart in desired pattern.

Place in the fridge to set for several hours. Serve with a dusting of powdered sugar.

Tip: Use mini tart tins, I am always seeing them at T.K. Maxx, to make individual tarts!