– Method –

For the crème patisserie

Put 400ml of milk and half the sugar in a pot, in medium fire, until the mixture starts boiling.

Put the yolks and the sugar in a bowl and mix with a whisk until the sugar melts.

Add the vanilla extract, the rest of the milk, the corn flour and the lemon zest to the bowl and mix.

Put very slowly the mixture of the pot into the bowl with the eggs, mixing them constantly with a whisk.

Pour the whole mixture into the pot and transfer it to medium fire.

Mix with the whisk until the mixture thickens.

Then, take it off the fire and add the butter. Mix until the butter melts.

Put the cream in a bowl and cover it with a wrap. Make sure that the wrap touches the cream, in order to avoid a crust forming. Put it in the fridge for 3-4 hours to let it cool down.

For the base

Preheat the oven at 160oC on fan mode.

Put the flour, the sugar and the salt in a bowl and mix them with a spoon.

Cut the butter into small pieces and put them in the bowl. Grind the materials with your hands until they become homogeneous.

Add the egg and mix until they form a firm dough.

Cut the dough in 12 pieces with a knife.

Press and roll them out with your hands or with a rolling pin.

Take two 6 cup muffin baking tin and put baking cups in each place.

Put one dough in each cup and press it with your hands until it takes the shape of the cup.

Put one baking cup in each dough and fill it with a pie weight, so that they won’t rise during baking. Bake them for 30 minutes. Remove the pie weight and the baking cups and bake for another ten minutes until they get brown.

Remove them and let them cool down.

For the whipped cream

Put the frozen heavy cream in a mixer and mix it for 3-4 minutes until it becomes  a firm whipped cream.

Put it in a bowl and put it aside.

For the composition

Take the frozen patisserie cream out of the fridge and put it in the mixer bowl. Whip it for a few seconds in high speed until it gets fluffy. Put it in the bowl with the whipped cream and mix softly with a rubber spatula.

Put the cream in an icing bag and fill the tarts.

Decorate them with fruit pieces of your preference.

For the serving

Put a pot on the heat and put 1 tsp of honey. Let it heat.

Spread it on the fruitswith a pastry brush and serve with spearmint leaves.