Procedure
Shortcrust pastry:
With a whisk, work the butter with the sugar, then add the egg. Combine the flour then the yeast in 2 times. Towards the end, mix the mixture with your hands. Be careful not to knead it too much and not to overheat the butter in the dough.
Let the pastry rest in the refrigerator, covered with transparent film, for at least 1 hour.
Custard:
In a bowl, mix the Piana Miele Italian Orange Honey and the sugar with the egg yolks, then add the starch.
Separately, in a saucepan, bring the milk to the boil with the grated lemon zest and pour it into the bowl with the freshly prepared mixture, mix everything together and transfer everything back into the saucepan.
Bring the cream to the boil, continuing to stir vigorously, then turn off the heat and let the cream cool by covering it in contact with the transparent film.
On a cutting board, using plenty of flour, roll out the shortcrust pastry with a rolling pin and place it on previously buttered and floured moulds, make holes in the surface and bake at 160°C for about 10 minutes.
Separately, remove the stone from the cherries and season them with sugar and rum.
When the tarts are cold, fill them with cream and decorate them with fruit.
Suggestions:
You can replace the cherries with any fruit of your choice. If you don't want to add alcohol, you can replace the rum with lemon juice.
