Berry and almond tartlets

Preheat the oven to 180°C. Cut 8 rounds, each being 10cm in diameter, out of the puff pastry and use these to line 12 ovenproof ramekins, each being 9½cm in diameter and 3cm in depth. Line the pastry cases with foil, fill with baking beans/dried pulses and blind-bake in the preheated oven for 15 minutes. Remove from oven, take out the baking beans/dried pulses and discard the foil. Set aside.

Place the defrosted berries, white sugar, cornflour, salt and vanilla extract in a large bowl. Mix well. Divide the mixture among the baked pastry cases.

Cut the remaining puff pastry into 48 strips each measuring 1,5cm in width. Working with 1 pie at a time, arrange 4 strips in a lattice pattern over the pastry filling and pinch the edges to attach the strips to the pastry case. Brush the pastry with the beaten egg yolk, sprinkle with the sugar and bake in the preheated oven until the pastry is crisp and golden, 20 minutes. Remove from oven and allow to cool.

Serve the tartlets topped with the flaked almonds. Garnish with a dusting of icing sugar and a few petals of the edible flowers.