Pre heat the oven to 160c (mine is fan assisted).

Line and grease you muffin tray with crosses of grease proof paper leaving about half an inch of paper above each muffin hole to act as 'handles' when removing the tarts. This may seem a faff but believe me will save you loads of time in getting the tarts out the tin!

Place the 'flours' butter and chia seed in the food processor. Whizz until it forms a ball.

Gradually add the egg yolk, dates, honey and finally gelatine.

Whizz for a few minutes until fully combined and as smooth as possible.

Take about a tbsp worth of the mixture and push into the muffin try hole/mould. Push the mixture onto the side and try to get an even layer.

Place int he oven for 13-18 minutes. Set a timer as they could burn easily. Remove when golden brown.

Once cool enough from the oven place in the fridge.

Custard

Warm the milk in a pan being carefully not to burn it. Remove from heat just before simmering point.

Blend eggs honey and gelatine - in a small blender then transfer into bowl. Gradually stir in the milk.

Place the milky mixture back into the pan and place a low heat, stirring all the time, until it starts to thicken. Do Not Let It Boil! Keep an eye on it otherwise it will be scrambled eggs!

Remove custard from heat once it has thickened and place in a jug and allow to cool.

Once the custard is safe to touch, remove the muffin tray from the fridge and pour the custard on top of the 'pastry' - fill them to the very top.

Place the tray back in the fridge and then after about 15-20 min go back and top up the cups with custard as the pastry base is very absorbent and the custard level may have lowered.

Leave in fridge until and top up with custard as much as you need. They are set when there is no wobble in the custard!

Serve with fresh berries, dusting of nutmeg to be traditional or with some soured cream!