Combine all the ingredients in a bowl and mix well.

Transfer the mix in a 18 or 20cm diameter tart ring (3cm height) then press the crust mix on the bottom and sides of the ring well to form the crust evenly on all the sides.

Keep in the fridge for 1-2 hours before filling.

Combine the cornstarch and milk in a bowl and mix well.

Mix the heavy cream with the rest of the ingredients in a pot and place over medium heat.

Bring to the boiling point then pour in the cornstarch mix and continue cooking until thickened. Keep the heat on low or medium to prevent the cream from sticking to the bottom of the pan.

Once done, transfer in a bowl and cover with plastic wrap. Allow to cool down for 20 minutes.

Once partially cooled down, pour the cream into the biscuit crust and level well.

Keep in the fridge for a few hours until set.

Remove the tart ring then decorate the tart with chocolate shards and fresh fruits.

Enjoy!