Prepare the Shortcrust Pastry and the tartlet shells:

• In a blender or food processor, combine flour, icing sugar, vanilla sugar, and salt.

• Add diced butter and mix until it forms a crumbly, shortcrust texture.

• Incorporate the egg yolk and almond powder. Beat until the dough is smooth, non-sticky, and pulls away from the bowl.

• Wrap the dough in cling film and let it rest.

• Roll the dough between two sheets of baking paper to your desired thickness.

• Cut out circles approximately 8.5 cm in diameter. Chill the circles for easier handling.

• Prepare 6 cm cake cases, stack three together, and place them upside down on a baking tray.

• Drape each dough circle over the cases like a hat.

• Bake at 180°C for 10 minutes or until golden brown.

Prepare the Lemon Cream:

• In a saucepan, combine water, lemon juice, and cornstarch. Heat gently until it thickens slightly.

• In a separate bowl, whisk sugar, egg yolks, and lemon zest until smooth.

• Slowly pour a small amount of the hot liquid into the egg mixture, whisking constantly to temper the yolks.

• Return the entire mixture to the saucepan and cook over low heat, stirring continuously until thick and creamy.

• Remove from heat and stir in butter until fully incorporated.

Assemble and Decorate:

• Allow the lemon cream to cool slightly, then spoon it into the baked tartlet shells.

• Garnish with fresh blackberries and mint leaves.

• If desired, sprinkle the blackberries with icing sugar to balance tartness.