Preheat oven to 180 C / Gas 4. Grease and lightly flour a springform tart tin and set aside.
For the pastry case:
Combine all of the ingredients for the pastry case in a food processor and pulse until a soft pastry ball is formed. The dough is pretty soft, therefore hard to roll out. Take small portions and flatten between hands and cover the base and sides of tin, until fully covered. Prick all over with a fork.
Bake in the oven for 20 to 25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
For the filling:
Combine all of the ingredients for the filling in a bowl, except the fruit and icing sugar, and beat with a handheld mixer until the cornflour and sugar are dissolved.
Pour into a small saucepan over a medium heat and cook, stirring constantly, until cream thickens and bubbles. Remove from the heat and pour over cooled tart case and spread evenly. Chill in the fridge until set, about 3 hours.
Once set, top with fresh berries and lightly dust with icing sugar for a fancier look. Slice and serve.