Shortcrust Pastry Bases

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• I used the recipe for these shortcrust pastry bases.
• While the bases are cooling, 
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• You can always take the easy way out, and I often do: Therefore, I made the cake cream from a Dr. Oetker packet.
• However, I have also experimented with a cake cream using the sous vide method, and you can find the recipe here. 
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• Find a pot and a bowl. The bowl should fit on top of the pot and be able to withstand heat.
• Pour water into the pot - only fill it halfway up.
• Place the pot on the stove and heat the water. Do not let it boil; keep it just below boiling point.
• Chop the chocolate into smaller pieces.
• Put the chocolate pieces in the bowl and place it over the pot.
• Let the white chocolate melt.
• Rinse the bubble wrap. Dry it with a tea towel or some kitchen paper.
• Pour the melted white chocolate over the bubble wrap.
• Let it harden and then peel off the bubble wrap.
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• Put the cake cream into a piping bag.
• Distribute the cake cream into each tart form using the piping bag. 
• Rinse the berries and arrange them on top of the tarts.
• Optionally, decorate with edible flowers (I used pansies here).