• Sweet Shortcrust Pastry
  • 225 grams plain flour
  • 3 teaspoons icing sugar
  • 140 grams cubed butter
  • 1 large egg yolk
  • Approximately 2 tablespoons water
  • Creme Patissiere
  • 4 egg yolks
  • 70 grams caster sugar
  • 335 milliliters whole milk
  • 1 vanilla pod
  • 15 grams plain flour
  • 15 grams corn flour
  • To decorate
  • Extra thick squirty cream
  • Raspberries & Blackberries


  1. Pour flour and icing sugar into a bowl, add the cubed butter and rub it into the dry ingredients using your fingertips until it resembles fine crumbs. Make a well in the centre.
  2. Add the egg yolk and mix it into the dry ingredients with enough water to bring the dough together. I like to use a knife to help me bring it all together while it's too sticky to handle.
  3. Pour onto a lightly floured surface and knead with your hands until it forms a smooth dough. Place in the fridge to chill. This will make it easier to handle.
  4. Roll out the dough 2-3mm thick and line each tart case. Prick the bases with a fork and leave to chill in the fridge for 30 minutes.
  5. Line each chilled base with baking paper and fill with baking beans. Blind bake in a preheated oven at 200°C for 12 minutes.
  6. Remove the baking paper and baking beans and continue to cook for a further 5-10 minutes until the pastry on the bottom has dried and looks golden. Leave pastry to cool for 10 minutes before transferring them to a cooling rack to cool completely.
  7. For the Creme Patissiere, heat the double cream in a medium pan with the vanilla pod and seeds. (Cut the vanilla pod in half and use a knife to scrape out the seeds)
  8. Meanwhile, whisk together the egg yolks, sugar, plain flour and cornflour in a separate bowl until smooth. Keep whisking until it's paler in colour.
  9. When the milk is very hot, not boiling, whisk a third of it into the egg yolk mixture. To stop the bowl from slipping place a damp tea towel under the bowl.
  10. Pour that mixture back into the rest of the cream in the pan and heat until it boils and thickens. Making sure to continuously whisk the mixture or it could go lumpy.
  11. Pour the thickened mixture into a separate dish to chill. Place a damp piece of baking paper on top to stop a skin from forming. When it gets to room temperature pop it in the fridge.
  12. Add chilled Creme Patissiere into a piping bag. Pipe Creme Patissiere into each pastry case and line the inside edge of the tart with Raspberries.
  13. Make a circle inside of the Raspberries with Blackberries and fill the centre with whipped cream. Top with a final Raspberry and enjoy :D