Preheat the oven to 180°C.
Cut the pastry into squares approximately 12cm in diameter. Line the tartlet tins with the pastry and chill in the fridge for 30 minutes.
Line the pastry cases with parchment paper and add baking beans. Blind bake the pastry for 15 minutes. Remove the pastry cases from the tins and allow to cool.
Place the milk in a saucepan and bring to the boil.
Whisk together the eggs and the sugar until pale and fluffy. Add the flour and combine well. Pour the hot milk over this mixture and stir together. Return the mixture to the pan and cook over a medium heat for 3 minutes, allowing the cream to thicken. Pour the cream into a baking dish and cover with clingfilm, pressing the film on to the surface of the cream to prevent a skin forming. Allow to cool.
Once the cream is cold, remove from the fridge and then whisk thoroughly. Add the cream to the pastry cases.
Place the honey in a saucepan and warm through.
Arrange the raspberries and blueberries on top of the cream and then brush the honey over the top.
«Try adding vanilla seeds or a little rose water to the pastry cream.»