Mix all the ingredients until combined into a ball. Shape into a bun and refrigerate for 15 minutes. Extend dough onto baking mold and bake at 390°F for 15 minutes. Let cool.
In a pot place the milk and dissolve the cornstarch. Simmer until thickened; remove the mixture from the heat. Once it is cold, add the vanilla and Le Zuc.
Fill the tartlet with the vanilla cream. Then place the fruit slices in a decorative way. If you wish, sprinkle ½ tablespoon of Le Zuc over the fruit. Keep refrigerated.