Method

• 1.
  To make the pastry, place the flour, lard and butter in a food processor and process to combine. Add the egg yolk and 1-2 tablespoons of cold water and process until the mixture comes together to form a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• 2.
  Preheat oven to 180°C.
• 3.
  Roll out the pastry and use to line the tart pans (leave 2cm overhanging).
• 4.
  Combine the berries, cinnamon, cornflour and caster sugar in a medium bowl and use to fill the pastry-lined pans. Fold up the pastry overhang, pleating as you go.

• 5.
  Brush the edges with egg white and sprinkle with sugar cubes. Bake for 30-35 minutes. Serve with cream.