• Combine the tart mixture. Add mixture evenly inside each tart mold. Press and compact it to form a tart shell. Freeze 2 hours
• 檸檬吉士醬用細火煮至杰身（材料不能煮超過攝氏70度），雪凍備用
• Beat the cream cheese mixture until firm and smooth (about 3 mins). Store it in fridge for later
• Remove the tarts from mold. Fill each tarts with lemon custard mixture. Top with fresh fruit and cream cheese mixture.
• Garnish: Top with lemon zest and thin caramel slice

Thin caramel slice steps

• Combine the sugar and water in a pot. Heat it with medium low heat and let it cook until golden
• Flatten the caramel evenly in a parchment paper. Freeze it for 30 mins. Crush it and use it as garnish