Preheat the oven to 375 degrees F.

Coarsely blend oats, and pistachios separately in food processor.

Put all the other ingredients including the oats and pistachios back in the food processor and pulse for 30 seconds to combine all the ingredients well.

Put the mix into the tart shell. Firmly press the mix at the bottom and on the sides. Make sure it’s tight and firm before you put in the oven.

Bake for 8-10 minutes until light brown

Cool it completely before you put the panna cotta custard in the shells.

Put the milk and cream in a heavy bottom pan and put that on medium heat until it’s hot. You don’t want to boil it fully. Add the honey and mix well until it all dissolves.

If using lemon grass, cut it in half length wise and put that in the pot. Roughly chop the mint leaves and put that in pot along with tea. Slit the vanilla bean lengthwise in half and scrape off the caviar. Let it all steep for 30-45 minutes until the flavor is subtle but not too bitter.

Check for sweetener and add more if you like it sweet. Remember that desserts taste sweeter when and hot because the sweetness subsides as it cools down.

Strain the cream well and put back the vanilla pod for a bit longer if you like.

Once the custard mix has cooled down to room temperature, take half of it in a separate pan. Sprinkle gelatin and let it bloom for 5 minutes.

Put that pan on low heat and warm the cream, just enough to melt gelatin. Do not boil the cream. You could do this on a double boiler too as this will prevent the gelatin from burning.

Once the gelatin is melted, take the pan off the heat, and mix the rest of the custard with the warm mix. Put over ice batch to cool.

Once it starts to thicken, pour the custard into the tart shell and immediately put this in refrigerator to set for a minimum of 2-3 hours. You could freeze it after its set for later use.

Decorate with berries or berry compte or however you like.

Enjoy with a cup of herbal tea or as is.