Mini strawberry cheesecake tart with spiced crumble and blackberry syrup

Push, mold and form the pine nut tart dough into a small tart shell with the fingers until the edges are enclosed and the bottom is an even thickness.

Bake about 15 minutes in a 375 degree oven until dark golden brown edge to edge; push down any of the shell bubbling up so the bottom does not split.

Break the leftover tart dough into small chunks, add ground cloves, ground cinnamon and granulated sugar, mix until coated and bake 15 minutes in the same 375 degree oven.

Crack the whole egg and the egg yolk into a mixing bowl, add the sugar and vanilla extract and whisk until frothy.

Set the bowl over a pot of boiling water and whisk constantly until the mixture is thick and forms thick ribbons.

Slowly and vigorously whip in the cream cheese until fully absorbed and creamy.

Pour the filling into the tart shell until about even with the rim and set in the fridge about an hour and a half.

In a small pan on low to medium heat, cook the sour blackberries, sugar and water about seven minutes until thickened into a red syrup.

Slice the strawberries, pour the blackberry syrup over and toss.

Top the mini cheesecake with the strawberry topping and a generous helping of the spiced crumble around the edges.