To make the pastry, sift together the flour, salt and icing sugar in a large bowl. Rub the butter into the flour mixture using your fingertips until the mixture resembles breadcrumbs (or simply blitz in a food processor). Whisk together 1 tbsp of water and the egg yolk and add to the mixture. Press the mixture together to form a smooth but stiff dough, adding a little extra water if the dough is too dry to bring it together. Flatten the dough into a disk, cover with cling wrap and place in the fridge for 30 minutes.

Preheat the oven to 180°C.

Roll the pastry out on a floured surface into a 25cm wide circle approx 5mm thick. There is no need to trim the edges as you want it to look imperfect and rustic. Line a baking tray with a silicone mat or greased baking paper. Carefully place the pastry circle in the centre of the tray. Spoon the fresh berries into the middle of the pastry leaving a 5cm gap around the edge. Carefully fold the sides of the pastry over the edge of the berries. Whisk the egg and milk together and brush over the pastry. Sprinkle the sugar over the berries and the pastry and place in the oven to bake for 30-40 minutes until golden brown and beautifully crispy.

When ready to serve, whip the cream to soft peaks and stir through the Greek yoghurt and Vanilla Paste. Serve sliced of the tart with generous dollops of cream.