Preheat your oven to 350°F (180°C).

Add the graham crackers to a food processor and pulse until they form fine crumbs.

Remove the blade from the processor, then mix in the melted butter along with the white and light brown sugar until well combined.

Transfer the mixture to a tart pan and, using your hands, gently press it evenly across the base and slightly up the sides.

Bake for about 8 minutes, then remove from the oven and let it cool while you prepare the filling.

In a saucepan, combine the milk, sugar, lemon juice, lemon zest, cornstarch, and butter.

Cook over medium-high heat, stirring constantly, for about 5 minutes or until the mixture thickens.

Remove from the heat, then stir in the vanilla.

Pour the lemon curd into the tart crust and use a spatula to evenly distribute the lemon curd.

Place the Lemon Curd Tart into the fridge for at least two hours before serving.

When ready to serve, add fresh berries, mint leaves and whipped cream.