Tarts with custard cream

For the cream, cut the vanilla pod in half, scrape the seeds into the milk. Bring to a boil, remove from heat and let steep for 15 minutes.

Rub the yolks with sugar until white. Pour flour and starch, mix and pour in 1 cup of warmed milk. Mix thoroughly. Pour, constantly stirring with a wooden spoon, the remaining milk. Place over low heat and simmer, stirring, for about 12 minutes. The cream has reached the correct consistency if, when you run your finger along the convex side of the spoon, a clean streak remains on it.

Cool the cream completely. Whip the cream until fluffy and gently, with a spatula, stirring from the bottom up, add the completely cooled cream.

For baskets, turn the cookies into crumbs. Mix in softened butter and honey. Divide into as many servings as you have basket molds (10-16). Mash the resulting mass along the bottom and walls of the molds and bake in an oven preheated to 200 ° C for 10-12 minutes.

Let the tart bases cool completely, remove from the molds, fill with custard cream.

Cut large berries into beautiful slices, leave small ones as they are. Arrange the berries on the cream and sprinkle with powdered sugar. Garnish with mint.