Whisk egg yolk, heavy cream, and vanilla extract in a bowl. Set aside.
Place flour, powdered sugar, and salt in the bowl of a food processor. Process until combined. Scatter the butter pieces on top and pulse 15 times, until it resembles coarse cornmeal.
While the machine is running pour the egg mixture over the tube and let it process until the dough comes together around the blade. This process takes around 10-12 seconds. Turn the dough onto a large plastic wrap and flatten it into a 6-inch disk. Cover tightly and refrigerate for an hour or overnight.
Take the dough out of the fridge and let it sit on the kitchen counter for 10 minutes. Sprinkle the kitchen counter with some flour. Roll the dough into an 11-inch round. Transfer it into a 9-inch tart pan with a removable bottom. Lifting the edges of the dough, gently ease the dough into the pan. Press it into the corners and the fluted sides of the pan. Run the rolling pin over the top to remove any access dough and to make a clean edge. Place it in the freezer and let it freeze for 30 minutes.
Pre-heat the oven to 375 degrees.
After 30 minutes, take the tart shell out of the freezer and line it with two sheets of aluminum foil, making sure that it is all covered. Fill it with pie weights (or dry beans). Set it on a large baking sheet and place in the oven. Let it bake for 30 minutes, making sure to rotate it halfway through the baking process.
At the end of 30 minutes, carefully remove the pie weights and the aluminum foil, and let it bake for another 10 minutes, until it is golden brown and fully baked. Let the tart shell cool to room temperature or for at least an hour and a half on the kitchen counter.
To assemble: Using a spatula spread the pastry cream evenly into the tart shell. Decorate the top with berries (or other fruits) and fresh mint leaves as seen in the photos.
Dilute the honey with a couple of teaspoons of water. Using a pastry brush dab it over the fruit.
Remove the outer metal ring of the tart pan. Carefully slide a knife (or a spatula) between the tart and the tart bottom. Slide it to a large serving plate. Cut into slices and serve.