Custard Tartins

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Ingredients

• 400 g cookies like "Jubilee"
• 150 g butter
• 2 tbsp. l. liquid honey
• 200-300 g fresh berries
• powdered sugar
• mint for decoration
• For the cream:
• 3 glasses of milk
• 250 ml cream, 35% fat
• 5 large yolks
• 0.5 cups sugar
• 0.5 cups flour
• 1 tbsp. l. starch
• 1 vanilla pod

Directions

1. For the cream, cut the vanilla pod in half and scrape the seeds into the milk. Bring to a boil, remove from heat and let it brew for 15 minutes.
2. Mash the yolks with sugar until white. Add flour and starch, stir and pour in 1 cup of warmed milk. Mix thoroughly. Pour in the remaining milk, stirring constantly with a wooden spoon. Put on low heat and cook, stirring, for about 12 minutes.
3. The cream has reached the correct consistency if, when you run your finger along the convex side of the spoon, a clear streak is left on it.
4. Cool the cream completely. Whisk the cream into a fluffy foam and gently stir in the completely cooled cream with a spatula stirring from bottom to top.
5. For the baskets, turn the cookies into crumbs. Mix with softened butter and honey. Divide into as many portions as there are 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.
6. Cool tart bases completely, remove from molds, fill with custard cream.
7. Cut large berries into beautiful slices, leave small ones as they are. Spread the berries over the cream and sprinkle with powdered sugar. Garnish with mint.