Summer berry fizz tartlets

Ingredients

·         half a 375g pack sweet dessert pastry

·         1 egg white, beaten

·         3 tbsp flaked almonds

·         3 tbsp golden caster sugar

·         227g punnet of strawberries, preferably small ones

·         150g punnet of raspberries

·         splash of Champagne

·         handful of mint leaves

·         113g tub Cornish clotted cream

Method

1.    Preheat oven to fan 160C/conventional 180C/gas 4. Roll the pastry out on a floured surface to the thickness of a £2 coin. Cut out 12 circles of pastry to fit a bun tin, re-rolling trimmings as needed. Line the tin with the pastry rounds, then brush with egg white. Crumble over the almonds and sprinkle over 2 tbsp of the sugar. Bake for 20-25 minutes until golden and starting to go sticky. Leave to cool.