Preheat the oven to 180°C.
Roll the pastry to approximately 3mm depth.
line the tar cases with the pastry, using an extra bit of pastry to press into the corners
Rest the pastry in the fridge until it sets firm and is at fridge temperature.
Blind bake the pastry using a cartouche of silicon paper or double layered clingfilm filled with baking beans until the edges turn golden brown, approx 15-20 min.
Remove the beans and the cartouche and rebake to dry out the base, approx 10 min
allow to cool
Place the milk in a saucepan and bring to the boil.
Whisk together the eggs and the sugar until pale and fluffy. Add the flour and combine well. Pour the hot milk over this mixture and stir together. Return the mixture to the pan and cook over a medium heat for 3 minutes, allowing the cream to thicken. Pour the cream into a baking dish and cover with clingfilm, pressing the film on to the surface of the cream to prevent a skin forming. Allow to cool.
Once the cream is cold, remove from the fridge and then whisk thoroughly. Add the cream to the pastry cases.
place the 300g of sugar and the orange juice in a saucepan and reduce until syrup consistency, cool slightly.
Add the seasonal berries and roll around in the warmed mixture and arrange on top of the tart.
«Allowing the tart to rest for ass long as possible allows the custard and the syrups to absorb into the tart case. Use the same recipe for all soft fruits, for a more exotic flavour. liquors can be added to the syrup or custard. »