Summer berry and chocolate tart

Method

1. Beat the butter and sugar together until light and fluffy. Stir in the egg yolk and continue to beat until smooth.

2. Add the flour and bring the mixture together to make a smooth dough. Wrap in plastic wrap and leave to rest for 20-30 minutes in the fridge.

3. Preheat the oven to 200C/gas 6. Remove the pastry from the fridge and roll out to line the base and sides of a 23cm loose-bottomed flan tin. Return to the fridge for 10-15 minutes to rest.

4. Bake for 10-15 minutes, until the pastry is light golden and crisp.

5. Melt the chocolate in a bowl over a saucepan of barely simmering water - or microwave for 1-2 minutes.

6. Allow the pastry to cool for 1 minute or so, then brush the chocolate evenly over the base and sides of the case. Refrigerate for 10 minutes, until set.

7. Spoon the crème fraîche over the base of the pastry case and top with the berries.

8. Sprinkle the berries with the orange liqueur, and scatter over the caster sugar. Decorate with shredded orange zest, and serve in slices.