Almond Berry Tarts

Makes 5

1¼ cups flour, plus extra for rolling

½ cup ground almonds

¼ cup sugar

1 medium egg yolk

125g cold unsalted butter, plus extra for

greasing tart tins

2/3 cup raspberry jelly (or use jam that has the

seeds strained out)

3 cups mixed berries (such as raspberries

and blackberries)

1-2 tsp marjoram or thyme flowers

CREAM

½ vanilla bean

1 cup cream cheese ½ cup Greek yoghurt 2 tbsp icing sugar

For the shortcrust pastry, pour the flour onto the work surface. Make a hole in the middle, sprinkle almonds, sugar and a pinch of salt on top and add the egg yolk.

Thinly slice or grate the butter on to the flour. Quickly knead all the dough ingredients into a smooth dough. Wrap the dough and chill for 30 minutes.

Preheat the oven to 180°C (160°C fan forced). Grease 5 x 10cm loose-bottom tart tins. Roll out the dough on a lightly floured work surface until it is about 3mm thick and line the tins.

Line the pastry with baking paper that is slightly overlapping the tart holes, then weigh down with baking weights, beans or rice. Bake tarts in the centre of the oven for 15-20 minutes, or until golden brown. Take out the baking paper and weights, let the dough cool down for 10 minutes, then remove the tarts from the tins and let them cool down completely.

For the cream, split the vanilla pod lengthwise and scrape out the seeds. Stir vanilla seeds, cream cheese, yoghurt and icing sugar until smooth.

Just before serving, slightly warm the jelly so that it becomes liquid. Spread half the jelly into the tart bases.

Pour in the cream, spread the berries on top and pour the rest of the liquid jelly over it. Pluck the marjoram or thyme flowers and sprinkle on top.