50g/ 6 tablespoons icing sugar + extra for dusting
about 300 g/ 10.5 oz berries of choice
Dough: Place the flour, icing sugar, lemon zest, salt, and butter in the food processor and process until you get a coarse mixture that resembles breadcrumbs; you should still have some small butter pieces visible.Add the yolk and the ½ tablespoon water and mix shortly until the dough comes together. Only add more water if necessary; the pastry should hold together when you pinch it.
Refrigerate: Turn the pastry onto the working surface and knead lightly to form a smooth disc for just a few seconds, to form a smooth disc. Divide the pastry into two portions, wrap each piece in plastic foil and refrigerate until needed. It will keep for a week in the fridge and a month in the freezer.Brush the muffin tin with melted butter, place the tin in the fridge and leave to set for about 30 minutes.
Roll: Dust the working surface with very little flour. Take one portion of the wrapped pastry out of the fridge and divide it into 6 portions. Form 6 small balls and roll each one into a circle, about 2-3 mm thick and large enough to cover the bottom and the walls of the muffin tin. Repeat with the second portion of pastry.
Preheat the oven to 150 degrees Celsius/ 300 degrees Fahrenheit. Line each pastry shell with a paper muffin case, fill with dry beans or rice, and bake blind for about 25 minutes. Remove the beans/rice and the paper. The cases should be golden-brown. If they are not so yet, bake for another 5 to 10 minutes without beans and paper.
Cool: Let the shells cool slightly but remove them from the muffin tin while still warm; they will slide out of the form. Place on a wire rack to cool completely, then fill.
Mix the cream cheese with a whisk to loosen it up. Add the crème Fraiche, vanilla extract, and icing sugar and whisk until the cream thickens again.
Fill the cases with the cream and arrange the berries on top. Dust with icing sugar if you wish.
Always use a kitchen scale when baking, cup measuring is not very precise.