Merry Berry Tartlets

For the pastry, put the flour in a heap on a work surface. Mix in the sugar and salt and make a well in the centre. Cut the cold butter into small pieces and scatter around the well.

Break the egg into the middle, add 1-2 tbsp lukewarm water and chop all the ingredients with a knife until they resemble breadcrumbs. Quickly combine to a dough with your hands, wrap in clingfilm and chill for about 30 minutes.

Divide the dough into 8 portions, knead each portion briefly and use to line 8 tart tins. Put a piece of baking parchment into each pastry case, weigh down with baking beans or dried pulses and bake in a preheated oven (180 °C | 350F | gas 4) for 20-25 minutes.

Remove the dried pulses and paper. Leave the tart cases in the tins for about 5 minutes, then take out carefully and leave to cool on a cake rack.

For the filling, mix the yoghurt with the quark, sugar, liqueur and the seeds scraped out of the vanilla pod. Whip the cream until stiff and fold in.