1. In a bowl, sift the flour with the sugar, add cold butter (100 g) cut into cubes and work into a crumbly mixture. Crack the egg and quickly incorporate it into a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for at least half an hour. 2. Divide the dough into about 50 g pieces. Press them into greased molds, prick the bottoms of the baskets with a fork. Bake according to the specified program. Remove the baked baskets from the oven and let cool. 3. In a pot, bring the milk with the vanilla to a boil. In a bowl, whisk the egg yolks with the sugar and starch. Gradually pour part of the hot milk mixture into the egg yolk mixture while constantly stirring. 4. Mix and bring to a boil, stirring until thickened. Then strain through a sieve. Gradually whisk in the butter and cover with plastic wrap, pressing it against the cream to prevent a skin from forming. Let cool completely. 5. Fill the baskets with the cream (best done with a pastry bag) and top with fruit. Before serving, dust with powdered sugar and garnish with herb leaves.