Make the pastry by pulsing the flour, butter and sugar in a food processor until crumbs form then dribble in just enough cold water to bind most of it together - carry on pulsing until there are only a few chunks left. Tip onto some clingfilm and wrap it up well, squeezing and patting to form a shallow disk. Chill for 30-60 minutes.

Make the creme pat. Bring the cream and lemon extract to a boil in a small saucepan.

Meanwhile, whisk the egg yolk with the caster sugar and then whisk in the flour. When the cream is scalded (just below the boil), pour very slowly in a thin stream onto the egg yolk mixture, whisking all the time.

When fully incorporated, return to the saucepan over medium high heat and continue to whisk until it thickens. It will start to feel heavy on the whisk within a couple of minutes which is when you want to take it off the heat.

Put the white chocolate in a bowl then pour the creme pat over and a low to sit for a short while to start melting (upto a minute) then whisk to combine and once smooth, cover the surface with clingfilm and set aside at room temp until needed.

Back to the pastry - roll out the pastry to about 2mm thick and cut rounds just larger than your tartlette or muffin pan wells. Press into the wells and re-roll the pastry as needed. Chill for 30 minutes and preheat the oven to 180˚C.

Cut out squares of baking parchment and screw them up to make them easier to mould to the shape of the tartlettes and press gently onto the pastry surface, filling them with baking beans or dried beans. Blind bake for 15 minutes, remove the parchment and beans then return for the oven for up to 1 further 5 mins to ensure the surface is dry to the touch and fully cooked.

Cool on a rack until completely cold as they are too delicate to remove when still warm.

Back to the creme pat. Whisk the extra 100ml of cream until medium peaks are achieved. Take the cling film off the surface of the creme pat and beat it well to loosen it up then beat in a third of the whipped cream. Fold the rest in then spoon into the pastry cases.

Top each with one strawberry, two raspberries and three blueberries to get the exact look of mine or just use your favourite summer berries. Best eaten on the same day and keep in the fridge if very hot, bringing to room temp before serving.