Orange and strawberry tarts

1.Line each recess of muffin pan with baking paper.

2.Process biscuits in food processor until fine crumbs form. While processing, pour in butter. Divide crumbs among recesses. Press crumbs firmly into cases. Chill for 30 minutes.

3.Make the pastry cream. In a large saucepan, combine milk and cardamom. Bring to boil on medium heat. Remove from heat. Cool 20 minutes. In a bowl, whisk egg yolks, sugar and cornflour. Strain milk, discard solids. Gradually pour milk into egg mixture, whisking constantly. Return mixture to clean saucepan. Stir over medium heat until boiling. Reduce heat to low and simmer 3 minutes, until thick. Remove from heat and cool slightly before folding through cream and honey.

4.Make the caramelised orange. Heat sugar in medium saucepan on high. Gently shake pan – do not stir. When sugar dissolves, remove from heat. Add orange segments, tossing to coat.

5.Spoon pastry cream into cases. Arrange orange segments on top of tarts with strawberries.