1. Roll out the shortcrust pastry finely and use it to line six small muffin moulds.2. Chill the pastry cases in the refrigerator for 30 minutes. 3. Preheat the oven to 200ºC/gas 6. 4. Line the pastry cases with baking parchment, fill with baking beans and bake blind for 15 minutes. 5. Remove the pastry cases from the oven and reduce the oven temperature to 150ºC/gas 2. 6. Meanwhile, prepare the custard filling. Mix the egg yolks and egg in a bowl.7. Heat the cream to scalding point in a small saucepan. 8. Add the sugar and honey to the egg mixture and beat well. 9. Pour the hot cream onto the egg mixture, whisking well as you do so, and stir well. Strain the custard mixture into a jug. 10. Brush the inside of the pastry cases with egg white. 11. Pour the custard into tarts and sprinkle with grated nutmeg. 12. Bake for one hour until set, remove and allow to cool to room temperature. 13. Meanwhile, prepare the blackberry coulis. Place the blackberries in a food processor and whiz with the lemon and sugar. 14. Pass through a sieve and stir in the cassis. Heat gently or serve cold. 15. Serve the custard tarts with the blackberry coulis and a dollop of clotted cream.