• 1 quantity sweet shortcrust pastry
• 750 g (1 lb 10 oz/3 cups) crème pâtissière (see you will need to triple this recipe)
• 20 ml (½ fl oz/1 tablespoon) Grand Marnier
• 80 ml (2½ fl oz/⅓ cup) pouring (whipping) cream (35% fat)
• 250 g (9 oz) strawberries, washed, hulled and halved
• 125 g (4½ oz) raspberries, washed
• 125 g (4½ oz) blueberries, washed
• 125 g (4½ oz) blackberries, washed

Follow the instructions to roll out the pastry and use it to line twenty 8 cm (3¼ inch) round fluted loose-based tart tins. Set the pastry cases in the freezer for at least 20 minutes.

Blind bake the tart cases in a preheated 200°C (400°F/Gas 6) oven for 20–25 minutes, or until golden. Remove from the oven and allow to cool.

Put the crème pâtissière and Grand Marnier in the bowl of an electric mixer fitted with a whisk attachment. Mix on high speed until smooth. Whip the cream to soft peaks. Fold the whipped cream through the crème pâtissière mixture and place in the refrigerator for 1 hour to chill.

Spoon about 2 tablespoons of the custard mixture into each tart shell and arrange the mixed berries on top. Serve immediately.