Instructions

Start with making your shortcrust pastry

Heat oven to 180 degrees celsius

Roll out the pastry and line each of your mini tart tins with the pastry

Make sure you dock the pastry base with a fork

Line each tin with baking paper and weigh down with dry beans or pastry beans

Blind bake your tarts for 10 minutes and then remove the beans and baking paper and return them to the oven and bake for an additional 15 minutes until golden brown

Remove from tins and let cool on a rack

At this point you can store these for later use in a sealed container.

For the filling add the berries, sugar, lemon juice, vanilla extract and water to a saucepan and bring to a boil

Let simmer on medium heat for 10 minutes. The berries should break down completely.

In order to thicken the filling enough for the tart mix the cornstarch with  some eater and mix into the berry mixture

Let cook for another 5 minutes and then remove from the heat and cool completely

To assemble fill each case with the cooled berry filling and top with fresh berries

Serve with chantilly cream of vanilla ice cream