For the Tarts
5 Egg yolks
½ cup Caster sugar plus 2 tsp extra for pastry
3 tsp Plain flour, plus extra to dust
3 tsp Corn flour
330 ml Milk
80 ml Pure (thin) cream
Finely grated zest of 1 lemon
1.50 tsp Vanilla bean paste
50 g Unsalted butter, melted
2 Sheets frozen all-butter puff pastry, thawed
Baby mint leaves and icing sugar to serve
For the Roasted Berries
250 g Strawberries hulled
Juice of ½ lemon
¼ cup Honey
125 g Raspberries
200 g Mixed berries (we used raspberries, blueberries and blackberries)