Bake the shortbread bottoms for 8 minutes at 160°C in a preheated oven. Cut the strawberries in half and the kiwis in pieces.
Make the mousseline cream: bring the milk, 100g sugar, halved vanilla pod and 150g butter to the boil.
Mix 100g sugar and cornflour in a bowl, add the egg yolks and add half of the first mixture.
Remove the vanilla pod, pour the mixture (sugar, cornflour, egg) into the first mixture and boil it.
Set aside in the fridge for 1 hour. Using a mixer, mix the cold cream with the remaining butter to obtain a light, smooth cream.
Using a piping bag, pipe the mousseline cream into a round shape and add the fruit.