To make the pastry, in a bowl rub the flour and butter together with your fingertips until it forms a breadcrumb-like consistency.

In a separate bowl, combine the milk and egg together, whisking gently. Make a well in the breadcrumb mixture and add the salt and sugar.

Slowly pour the egg/milk mixture into the well and bring all the ingredients together to form a dough. Shape into a round, then wrap the pastry in cling film and set in the fridge overnight.

Once set, dust a work surface with a little flour and use a rolling pin to roll your pastry as thin as you dare. Place into small cases, the smallest you can get, we are using 3-4cm, and allow to rest for 20 minutes.

Preheat the oven to 190C/170C Fan/Gas 5.

Place another empty tart case on top of each lined case, or using baking beans, to make sure they don’t puff up too much. Bake for 12 minutes. Remove from the oven and allow to cool.

To make the Marie Rose sauce, in a bowl mix together the mayonnaise, tomato ketchup, Worcestershire sauce, Tabasco and the whisky. Place in the fridge until needed – this will keep for up to 4 days.

To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate. Spoon the Marie Rose sauce into a piping bag, then pipe out a pea-sized amount into the bottom of each tart case. Place a small amount of the sliced lettuce on top. Arrange 2 prawns per tart case on top. Finish with a sprinkling of freeze-dried raspberries and serve.