Look at these lovely little tarts covered in blueberries and raspberries.
To make the cream filling whisk 4 egg yolks with 100g caster sugar until pale and think. Then sift in 25g plain flour and whisk well.
In a separate pan bring to the boil 350ml milk and a vanilla pod. Stir the milk into the egg mixture and mix well. Then return the mixture to the saucepan and whisk on a low heat until the mixture thicken and comes to the boil. Put mixture in a piping bag and chill in the fridge. When chilled pipe mixture into the pasty cases and cover in your favourite berries.