Tartelettes with rhubarb and blueberries

Stir 1 tablespoon of sugar with the custard powder and a small dash of milk to a smooth paste. Bring the rest of the milk with the vanilla sugar and stir in the custard mixture. Continue stirring for at least 2 minutes while the custard is boiling at a low setting. Pour the custard into a bowl and cover with a piece of baking paper or foil. Allow to cool completely.

In the meantime, cut the rhubarb into strips or cubes and put together with the rest of the sugar in a saucepan. Bring to a boil and simmer for about 5 minutes. Allow to cool completely and drain in a sieve. Collect the rhubarb juice to make lemonade, for example.

Fill the cake tops with the custard and let them stiffen in the refrigerator for 30 minutes. Divide the pieces of rhubarb and blueberries over the custard and pack the cakes or take the fruit separately and spread just before serving over the cakes. Garnish with leaves of mint.