Firstly, make the pastry. Using a food processor, blitz together the butter, flour & sugar until they reach fine breadcrumb consistency. Add the egg yolk and water and blitz again until it comes together into a rough dough. Bring the dough together and wrap in clingfilm for at least 1 hour or overnight. Roll the dough out between two sheets of parchment paper or cling film and line the pastry tin. Line this with parchment paper and pour in some baking beans or rice and blind bake at 180 degrees celsius fan for 15 minutes. Combine the egg with the milk and egg wash the pastry and return to the oven for 5 final minutes. Let cool.
For the filling, combine all ingredients in a large mixing bowl and beat with an electric whisk until thick and fluffy. Spread over the cooled pastry base. Decorate with plenty of berries, I used strawberries, raspberries, blackberries and blueberries and some edible flowers.
For the lemonade, add the juices and sugar into a large jug. Stir with a wooden spoon until sugar is dissolved. Add some ice, fresh lemon & lime wedges and top with soda water. Serve immediately.
Made by Rachel Hornibrook (@littlemuffinblog)