Berry and Pastry Tarts
Pre-heat the oven to 200°C | 400F | gas 6.
Roll out the pastry on a lightly floured surface to 1cm thick and cut rounds of pastry slightly larger than
the individual fluted flan tins.
Line the flan cases using the pastry, pressing in well and prick the bases. Trim any overhanging pastry and chill for 10 minutes.
Line the pastry cases with baking parchment and fill with baking beans. Bake in the oven on a baking sheet for 10-12 minutes until golden.
Remove the parchment and beans at this point, brush the bases with the beaten egg yolk and return to the oven to allow the base to cook and brown.
Meanwhile, whip the cream, icing sugar and vanilla extract to soft peaks and transfer to a piping bag fitted with a straight nozzle.
Remove the pastry cases once ready and cool on a wire rack. Turn out carefully and allow to cool completely.
Pipe the cream into the base of each individual pastry case and arrange the strawberries, raspberries and blackberries in each individual one, making sure that they remain unmixed (i. e. just raspberries, blackberries or strawberries in one case).