Line 6 small muffin moulds with the pastry. Allow to chill in the fridge for 30 minutes. Bake blind in oven 200° c for 15 minutes. Take out and set oven at 150° c.
Meanwhile mix egg yolks and egg. Heat the cream. Add sugar and eggs to the honey and beat well. Pour the cream on to the egg mixture and stir well. Strain into jug. Brush inside of tarts with egg white. Pour custard onto tarts and add grated nutmeg. Bake for one hour until set. Allow to stand and set. Serve at room temperature with blackberry coulis and a dollop of clotted cream.
Place the blackberries in a food processor and whiz with the lemon and sugar. Pass through a sieve, stir in the alcohol. Heat gently or serve cold.