Ingredients for a tart of 24 cm in diameter: Custard: 500 g of milk 4 egg yolks 120 g of sugar 40 g of corn starch lemon peel 1 teaspoon of vanilla extract Shortcrust pastry: 250 g of flour 00 125 g of cold butter 125 g of sugar 1 medium egg 1 egg yolk lemon peel 3 g of baking powder 1 pinch of salt After 20 minutes of cooking, to obtain a golden effect: 1 egg yolk + 2 tablespoons of cream. Bake again for about 10 minutes. In the oven for another 10 minutes. For the cream: 350 g of custard + 100 g of dark chocolate 150 g of custard + 50 g of white chocolate 200 g of sweetened cream 2 tablespoons of raspberry jam raspberries to taste edible gold leaf