Line tartlet molds with thin (2 mm) shortcrust pastry. Mix all remaining ingredients together and stir until smooth. Fill the molds with the cream to just below the edge and bake in the oven at 200 ° C top / bottom heat. Until the cream has hardened. Let cool a little, then burn with brown sugar and garnish with fruit.

I wrap the remaining shortcrust pastry that I don't use in cling film and freeze it. It works great, so I always have a small supply.