1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
2. In a large bowl, combine the flour, powdered sugar, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
3. Mix in the egg yolk and vanilla extract until the dough comes together. If your dough feels too dry, a tablespoon of ice water can help bind it.
4. Press the dough into the prepared mini muffin tin, shaping it to form a small shell. Prick the bases with a fork to prevent puffing.
5. Bake for 12-15 minutes, or until lightly golden. Let them cool completely on a wire rack.
6. Meanwhile, whip the heavy cream, granulated sugar, and lemon zest until soft peaks form. This step always reminds me of the time I spent whisking by hand with my grandmother, a labor of love that’s well worth the effort.
7. Spoon or pipe the whipped cream into the cooled tart shells, then top with your choice of fresh fruits, arranging them artfully.

Enjoy these tarts with the knowledge that even if a shell cracks or a fruit slice slides, it’s all part of the charm.