Open berry tarts with crystallised mint and caramel

For crystallised mint, brush each side of mint leaves with a little egg white and dip into a small bowl of caster sugar. Shake off excess and place on a tray lined with baking paper. Leave to dry for a couple of hours.

For the caramel, place 150g sugar in a small saucepan and melt over low heat until it turns a golden caramel, swirling the pan occasionally. Pour onto a tray lined with baking paper and leave to set. Break set caramel into shards.

Preheat oven to 180C. Cut one sheet of pastry in half (into two rectangles 27cm x 13.5cm) and place halves on a tray lined with baking paper. Score smaller rectangles inside each piece of pastry, about halfway through the thickness of the pastry. Brush lightly with egg wash and bake for 20-25 minutes or until puffed and pale golden. With a knife,

lift off pastry "lids" and lean to one side. Bake bases for a further 8-10 minutes until the insides are dry. Cool on a cake rack. Combine mascarpone, icing sugar and vanilla in a large bowl and stir well.

To assemble the tarts, place the 2 bases on a large platter, spread mascarpone mixture evenly over each, sprinkle fruit over the top, scatter with mint leaves and place lids on top on an angle. Dust lightly with icing sugar and scatter broken caramel shards over.