Ingredients
Pastry
Berry topping
Method
1.Make pastry. Process flour, sugar and butter until crumbly. Add egg and enough of the water until ingredients come together. Knead pastry on floured surface until smooth. Enclose in plastic wrap, refrigerate 30 minutes.
2.Divide pastry into eight portions, roll portions between sheets of baking paper, into rounds large enough to line eight 10cm-round loose-based flan tins. Lift rounds into tins, press into sides, trim edges, prick bases all over with fork. Refrigerate 20 minutes.
3.Preheat oven to 180°C (160°C fan-forced). Place tins on oven tray. Line each with baking paper, fill with dried beans or rice. Bake 15 minutes. Remove paper and beans, bake further 7 minutes. Cool.
4.Meanwhile, stir yolks, sugar, butter and ¹/³ cup of the pulp in medium heatproof bowl over medium saucepan of simmering water, cook, stirring, 10 minutes or until curd coats the back of a spoon. Strain, discard seeds.
5.Sprinkle gelatine over the water in small heatproof jug. Stand jug in small saucepan of simmering water, stir until gelatine dissolves. Stir gelatine mixture and remaining pulp into warm curd. Cover, refrigerate 1 hour.
6.Meanwhile, make berry topping. Combine jam and the water in small saucepan over medium heat, simmer, stirring, until reduced by half. Push mixture through sieve into small bowl, gently stir in berries.
7.Beat cream in small bowl with electric mixer until soft peaks form, fold into curd mixture. Divide curd filling among pastry cases, refrigerate until firm. Serve tartlets with berry topping.
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