Prepare the tart shell first. Place flour, salt and sugar into a food processor and pulse to combine. Cube the butter beforehand and place into the freezer until icy cold. Add cold butter into the food processor and pulse into fine crumbs. Add the cold heavy cream 1 tablespoon at a time, pulsing after each addition, until the dough starts to come together but stays slightly crumbly.

Transfer the dough directly onto a tart tin; I used an 11-inch pan but a smaller pan will also work. Using your hands, spread the dough to the edges, creating a thick rim and even bottom. Pierce the bottom with a fork to prevent air bubbles. Place the tart shell into the freezer for 30 to 60 minutes and allow it to chill. Un-chilled tart shell will shrink once it's in the oven!

Preheat oven to 375F. Bake chilled tart shell for about 25 minutes, or until the edges are golden brown. Remove from oven and allow the shell to cool completely before handling or filling.

While the shell is chilling, prepare the lemon curd. In a medium saucepan, whisk together the lemon juice (strain to remove pulp and seeds), eggs, egg yolks and sugar. Cook the mixture over medium heat, stirring constantly, until it thickens into a custard, about 7 minutes. To the hot custard, add the butter and vanilla; whisk until butter is completely melted. Cover the lemon curd with plastic wrap so it touches the surface; cool in refrigerator.

Once tart shell and lemon curd has cooled, prepare the cheesecake filling. Pour cold heavy cream into a mixer bowl and add the sugar and vanilla extract. Whisk on medium speed to soft peaks. Add the whipped cream cheese, softened at room temperature. Whisk again until mixture is smooth.

To assemble the tart, pour the cooled lemon curd first over the shell. Then add the cheesecake filling on top and use an off-set spatula to spread it evenly to the edges. The lemon curd will rise to the surface around the edges. Top with your choice of fruit and berries: blackberry, blueberry, raspberry, strawberry, apricot, peach, kiwi, cherry, pineapple, etc.

Place the fruit tart into the refrigerator and allow it to chill for a few hours or overnight before serving.