Ingredients

250g strawberries, quartered

Edible flowers, to decorate

Tart shells

225g plain flour 50g icing sugar 125g cold butter, chopped 1 egg yolk

Vanilla crème

250ml milk 1 tsp vanilla bean paste 3 eggs 75g caster sugar 25g cornflour 25g unsalted butter, chopped

Berry panna cotta

400g fresh mixed berries

220g caster sugar 250ml thickened cream 125ml milk 6 gold strength gelatine leaves

Berry compote

300g frozen mixed berries 55g caster sugar

Method

Preheat oven to 175°C. Grease 6 x 10cm loose-bottomed tart pans.

To make tart shells, pulse flour and icing sugar in a food processor to remove any lumps and combine. Add butter and process to form fine crumbs.

Add egg yolk and 2 tablespoons chilled water, then process until mixture comes together in a smooth ball. Enclose in

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