Preheat the oven to 180°C (350°F). Grease or line a 20 cm (8 inch) loose-bottom tart pan.

Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.

On a floured surface, use a rolling pin to roll out the pastry into a thin circle about 5 mm (¼ inch) thick.

Transfer the pastry to the tart pan and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry. Prick the bottom with a fork to let hot air escape when baking.

Bake the crust for 10-15 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart pan.

Add all ingredients to a medium-size saucepan and whisk to disperse the corn flour.

Bring to medium to high heat for 5-10 minutes while whisking constantly. The mixture should thicken quickly and coat the back of a spatula. If there are any lumps in the mixture, blend using a stick blender.

Quickly pour the mixture into your baked tart shell and smooth the top if necessary. Allow the tart to set in the fridge for at least 3 hours.

When the tart is firm to the touch, decorate as desired. Serve immediately!

The tart can be kept in an airtight container in the fridge for up to 5 days. Best to keep the tart without berries on top otherwise they will leak.