Method

Preheat oven to 200°C and grease a mini-muffin tin.

In a large bowl, cream together the butter and sugar. Add flour, egg yolk, vanilla, baking powder and baking soda and stir until well combined.

Place dough onto a smooth surface and roll with a rolling pin to approx. 5mm thickness. Using a 13cm round cutter, cut from pastry dough and press down into the muffin tin.

Bake for 10-15 minutes or until the edges are slightly golden. Allow to cool before removing from the tin. Divide custard between pastry cases and top with fresh berries.

Microwave jelly in a heatproof, microwave-safe bowl for about 30 seconds or until melted and smooth. Cool slightly, then brush jelly over berries and store in the fridge until ready to serve.