This can be done by hand or in the food processor which is quicker. Add all the ingredients into the food processor except the egg and water. Give the dry ingredients a whiz till combined, less than a minute. The same process if doing this by hand - use your fingers to mix the dry ingredients, rubbing the butter into the flour.

Add the egg yolk and the water to the food processor and give it another whizz. By hand, use a fork to beat the egg first and then work the egg and water into the dough.As soon as you see all the ingredients form a ball of dough take it out and wrap it in clingwrap and leave it in the fridge for an hour.

Add the ingredients into the bowl of a stand mixer and using a whisk attachment beat the creams, sugar and vanilla until peaked. You can also use a hand held electric mixer for this. Leave the cream in the fridge until later.

After an hour place the dough on a floured surface and use a rolling pin to gently roll it out starting from the middle and try to make it as round as you can.

Take the bottom of your baking tin and place over the dough to give you an idea of how big you want the circle or you can roll the dough over the base of the floured bottom part of the cake pan for accuracy.

You can either roll the dough over the rolling pin, lift and gently place into the baking tin or if you rolled the dough on the bottom of the cake tin, lift the bottom with the dough on and gently place into the rim of the cake tin. Either way, start to gently press the dough into the tin making sure to cover the sides as neatly as you can.

You can roll the rolling pin over the top of the tin and roll it over the surface which will remove any access or you can leave it and remove it later.

Take the dough shell to the fridge to set for another hour.

An hour later, use a fork to poke holes into the surface area of the tart to prevent it from bulging up during baking.

Take a sheet of baking paper and squash it into a ball and then open it and fit it over the tart making sure you leave the access paper so you can lift the beans out after baking. Add the baking beans into the paper, gently pressing down the beans to make sure the surface of the tart is covered.

Bake for 10 minutes on 180 degrees C. Meanwhile make a quick egg wash - 1 egg + 2 tablespoons of water and beat with a fork. Remove from the oven and carefully remove the beans by holding onto the edges of the paper. Use a baking brush to give the tart crust an egg wash to seal everything in. This takes 10 seconds.

Return the tart back in the oven without the beans and bake for a further 5 to 10 minutes depending on how damp the center is. But normally 5 to 10 minutes works fine.

Remove the tart and leave it to cool down completely. About an hour.

Once the tart shell is completely cold add the whipped cream onto the base and spread it out to cover the base of the tart. You can leave some out for serving if it's there's any left over.

Add about 2 tablespoons of the blueberry jam filling into the cream and use the edges of a fork to gently work it into the cream if you want the same effect. You can also leave the cream without the berry filling. Start with one tablespoon of blueberry jam filling to see if you like the color and sweetness of the cream first, you can then add another teaspoon or 2 if necessary.

Arrange the fresh berries over the tart and leave it in the fridge to set for 30 minutes. Add fresh mint leaves when serving.