For the poppy seed tartlets: beat the egg white with 20 g sugar until stiff. Mix the other ingredients. Fold the egg into this mixture. Place the mixture in buttered, sugared molds. Bake for 45 minutes at 150 °C. For the honey parfait: beat the egg yolk over a water bath then beat over ice water until cold. Add the honey and powdered sugar. Fold in the whipped cream. Pour the mixture into a mold and freeze. Allow to thaw slightly before serving and cut into slices. Arrange the poppy seed tartlets with the honey parfait and garnish with strawberries, blueberries, mint and powdered sugar.