VERY BERRY CURD TARTS

Makes 6

● 150g (5½oz) plain flour

● 75g (2¾oz) salted butter, diced

● 50g (1¾oz) icing sugar, sifted

● 1 egg yolk

● 150ml (5fl oz) crème fraîche

● 6 mint leaves, torn

For the curd

● 150g (5½oz) raspberries

● 150g (5½oz) blackberries or blueberries

● 200g (7oz) granulated sugar

● 4tbsp lemon juice

● 100g (3½oz) butter

● 4 large eggs

● 2 sheets of platinum-grade gelatine

Make the pastry. In a mixing bowl, rub the flour and butter together, until it resembles breadcrumbs. Stir in the icing sugar, egg yolk and 1tbsp of water, then gather the dough into a ball. Wrap in clingfilm and chill for 15 minutes.

Turn the pastry out onto a work surface lightly dusted with flour. Divide it into 6 equal pieces and roll each into a disc about 4mm thick. Line 6 x 10cm tart tins with the pastry discs, pressing the dough up the sides of each tin and trimming the tops. Place in the freezer for 15 minutes.

Heat the oven to 200°C/ fan 180°C/gas 6 and place a baking tray in the oven. Cut out 6 x 12cm squares of baking paper. Scrunch each one, release and press each into one of the tart cases. Fill each with baking beans. Place the cases on the baking tray and bake for 12-15 minutes, until pale golden. Remove from the oven and take the paper and beans out. Allow to cool.

To make the curd, place 100g of the raspberries and 100g of the blackberries or blueberries in a pan with the sugar and 1tbsp of lemon juice. Cook for 3-4 minutes, until the berries are tender. Press the fruit through a sieve placed over a bowl to remove the seeds and skins.

Place the bowl of purée over a pan of gently simmering water. Add the butter and stir until melted. Beat the eggs together lightly with a fork, then add to the purée. Cook, stirring, for 10-15 minutes, until thickened.

Place the remaining 3tbsp lemon juice in a pan and add the gelatine. Leave to soak for 5 minutes, then warm very gently until the gelatine has dissolved. Stir into the curd and leave to cool.

Spread 1tbsp of crème fraîche into each cooled pastry case. Pour the curd over and allow to set in the fridge before topping with the remaining berries and torn mint leaves to decorate.