Lemon curd tartlets with summer berries

For the pastry:

• 300g 00 (or plain) flour
• 150g sugar
• 150g butter
• 1 egg
• Pinch of salt

For the lemon curd:

• 2 lemons (juice and zest)
• 120g sugar
• 1 tbsp cornflour
• 2 eggs
• 1 vanilla pod

To decorate:

• 1 small punnet red currants
• 1 small punnet blackberries
• 1 small punnet raspberries
• 1 small punnet blueberries

Zest and juice the lemons. Mix the cornflour into the juice until smooth.

Beat the eggs, then place in a bain-mairie along with the lemon juice and cornflour mix, the sugar and the seeds from the vanilla pod. Over a low gentle heat, stir continuously until the curd thickens.

Pour the curd into a bowl and cover the surface with clingfilm to stop a skin forming.

Put all the ingredients for the shortcrust pastry into a mixer and mix until the mixture resembles breadcrumbs. Transfer the mixture onto a pastry board and bring it together to form a rough ball, cover with clingfilm and leave to rest in the fridge for 30 minutes.

When chilled, remove the pastry from the fridge and roll it out on a lightly floured surface. Grease and flour individual tart tins and line them with the pastry. Puncture the bases with a fork and cook in a pre-heated conventional oven at 180°C for around 25 minutes.

When golden, remove the oven and leave to cool before removing from the tins.

Fill the tart cases with the lemon curd and decorate with a mix of berries to serve.