Fill an 8 inch tart pan (or 6 individual tart pans) using your favorite pie crust recipe or store-bought pastry. Prick the dough with a fork and then blind bake at 400 degrees for 12-15 minutes until golden brown. Remove from the oven and place on a rack to cool.
Prepare a pastry cream filling:
- 1/4 cup sugar
- 2 tablespoons corn starch
- 2 egg yolks
- 1 teaspoon vanilla
- 3/4 cup milk
- pinch of salt
Add all ingredients together in a small sauce pan and whisk to completely blend. Cook and stir over low heat until the filling begins to thicken. Remove from heat and stir in 1 tablespoon of butter.
Spread the pastry cream in an even layer over the cooled pie crust(s). Arrange fresh berries on top.
Prepare honey glaze:
- 1 cup water
- 1 envelope Knox unflavored gelatin
- 3 tablespoons of honey
Add water to a small sauce pan and sprinkle gelatin over the top. Stir to completely dissolve and then heat over medium low until bubbles start to form at bottom of the pan (just before a simmer.) Remove from heat. In a clean bowl, blend together 1/2 cup of the gelatin water with 3 tablespoons of honey to make the glaze. Carefully spoon the honey glaze over the top of the tart(s) and then chill in refrigerator 1-2 hours until the glaze is set.
Serve plain or with whipped cream.