Blend the xylitol in the blender to make a powder.

Mix dry ingredients except xylitol. Cut the butter or ghee into pieces and add to the dry ingredients. With your fingertips, mix until you get a crumbly dough.

Add lightly beaten eggs, vanilla extract, xylitol, and lemon zest, and mix until you get a smooth dough, but don't knead or stir too much.

Open the dough with the help of your fingers straight onto the baking pan with removable bottom or small tartlets. (You can also open the dough with a rolling pin, use the plastic wrap when extending the dough, and then transfer it to the baking pan.) Use a fork to pierce the bottom of the dough in a few spots.

Bake in oven at 180°C/350°F for 15 to 20 minutes. Remove and let it cool.

In a medium bowl, place the egg yolks and add xylitol. Then, with the help of a whisk, beat until you get a smooth and whitish cream.

Sift the cornstarch over the egg yolk mixture, and mix with a whisk. Set aside.

In a medium saucepan, add the coconut milk and the vanilla. Cook over very low heat until it begins to boil, then turn it off.

Add a little hot milk to the egg mixture to temper the eggs. Mix it to incorporate. Then add the tempered eggs to the milk and cook over low heat. As soon as the mixture starts to boil, stir it constantly. Cook for 3 minutes and turn it off.

Wait a few minutes for the cream to cool slightly. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent custard skin from forming on top.

Refrigerate the custard for 1 hour. The custard will have "set" after chilling. So it is important to whisk the pastry cream to make it smooth before using.

Assemble the tart by adding the pastry cream to the pie crust, then decorate it with the fruits.

Brush the top of the fruit with the glaze. This step is optional, see the ingredient list and instructions on the blog!