Fill the ¼ of the sink with water and lots of ice.
In a pan, combine milk, vanilla aroma, and lemon zest.
Place it over high heat and bring to a boil, stirring frequently.
In another pan, combine sugar, cornstarch, and egg yolks. Whisk until smooth and creamy.
When the milk begins to boil, remove it from the heat and pour it slowly into the yolks mixture (stirring continuously).
Transfer the pan over medium-high heat. Cook and stir until it has thickened.
Place the pan in the sink with ice and continue to stir the cream for a minute.
Line the crust with parchment paper and cover with beans. Bake the crust for 18 to 20 minutes. Remove the beans and parchment paper and bake for an additional 10 minutes.
Remove the crust from the oven and let it cool. Carefully remove the bottom of the tart pan and the pastry ring.
Fill the crust with cream and level it with a spatula.
Top with strawberries, raspberries, blackberries, blueberries, currants, and mint leaves.
Serve and enjoy.