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.

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.

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.