Whisk together flour, granulated sugar, and salt in a mixing bowl. Cut in the cold unsalted butter until it resembles coarse crumbs.

In a separate bowl, whisk together egg yolks, vanilla extract, and milk. Combine the mixtures to form a dough, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough to 1/8 inch thick and cut out shapes. Press into mini tart pans and chill again for 15 minutes.

Prick the bottoms of the tart shells with a fork and bake for 15–20 minutes until golden brown. Let cool completely.

While cooling, prepare lemon curd by whisking lemon juice, whole eggs, egg yolks, lemon zest, granulated sugar, and salt over simmering water until thickened.

Remove from heat and whisk in cold unsalted butter until smooth.

Pour lemon curd into cooled tart shells and bake for an additional 5–7 minutes until set, then cool at room temperature before refrigerating.

Optionally, garnish with fresh berries before serving and chill them for at least an hour.