Simple and quick to make besides soooo rich, you can not miss trying it!
Preheat the oven to 200°C
Put all the ingredients of the crust in a food processor and process until you get a homogeneous dough, should be sticky but still moldable.
Put parchment paper and floured 3 individual tart molds of about 12 cm diameter. Divide the dough into 3 and tighten well in the molds. Puncture the base of the dough with a fork several times, so the air can come out and the base does not swell.
Bake the bases for 12-15 minutes or until they are crispy and separate from the edges. Lay aside
Boil 1 1/2 cups of water with the sugar and salt. While beating the eggs together with the yolk in a bowl for a few seconds, until there are many bubbles.
When the water boils dilute the cornstarch in the remaining half cup of water (cold) and pour into the pot with water and sugar, lower the heat and beat constantly for 1 minute or until thick. Must be constant and strong to avoid lumps
Pass the mixture with cornstarch to the bowl with the beaten eggs and mix well until they are integrated, return to the fire, at low temperature, for about 1 minute. Always beating.
Turn off the heat and add the lemon juice and the zest, beat until it is all integrated and pour over the oatmeal bases. Let cool
Beat the egg whites until you get firm peaks. While heat the honey until boil, and once the egg whites are firm, add the hot honey and continue beating at high speed until it cools.
Put on the lemon filling and keep in the refrigerator until the time of eat them.