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1
In a food processor, pulse together the flour, sugar and salt.
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2
Add the butter and lemon zest and pulse until the mixture resembles coarse meal.
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3
Add the milk and pulse just until combined.
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4
Transfer the dough to a lightly floured work surface and gently knead until smooth.
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5
Divide the dough in half and pat each half into a smooth disk.
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6
Wrap in plastic and refrigerate until chilled, about 1 hour.
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7
Arrange eight 4 1/2-inch fluted tart pans with removable bottoms on a baking sheet.
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8
Divide 1 disk of dough into 4 equal pieces and roll each piece out to a 6 1/2-inch round.
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9
Fit each round into a tart pan, pressing it into the side and trim the overhang.
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10
Repeat with the remaining dough and tart pans.
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11
Refrigerate the tart shells for 30 minutes.
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12
Preheat the oven to 375.
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13
Line each tart shell with foil and fill with pie weights or dried beans.
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14
Bake for about 25 minutes, or until the edges are lightly golden.
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15
Remove the foil and weights and bake for about 7 minutes longer, or until the pastry bottoms are golden.
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16
Let cool.
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17
In a double boiler or heatproof bowl set over a saucepan of simmering water, whisk the citrus juice together with the eggs and 1/2 cup of the sugar until blended.
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18
Cook, stirring constantly with a wooden spoon, until the custard is smooth and thick, 10 to 12 minutes; do not let it boil.
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19
Remove from the heat and stir in the butter.
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20
Strain the custard into a bowl and stir in the citrus zests.
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21
Divide the custard among the tart shells and let cool completely.
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22
Cover with a sheet of wax paper and refrigerate overnight.
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23
Remove the tarts from the pans and arrange the figs on top.
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24
In a small saucepan, cook the remaining 1/2 cup of sugar with the water over moderate heat, stirring occasionally, until the sugar is dissolved and the syrup is slightly thickened, about 5 minutes; let cool.
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25
Brush the syrup over the figs and serve.
