Use the trimmed-off strip of pastry to build up the edges where the tin is left bare. Press it firmly into place and neatly shape the whole rim.

Put the curd cheese into a bowl, crack in the eggs and add the sugar. Feel free to adjust the amount of sugar given in the recipe to suit your own taste, since some people like their desserts sweeter and others prefer them less sweet.

Mix the curd cheese, sugar and eggs really well until the mixture is smooth and evenly coloured, with no streaks of unmixed egg or sugar. Season the filling with a pinch of vanilla, then pour in the cream and stir it in thoroughly again until the filling is smooth.

Keep tasting as you go. At this point you can add a bit more sugar if the filling doesn't seem sweet enough for you.

Pour the prepared curd cheese filling into the tin, over the pastry. Smooth the surface and press the fruit into the filling. In our case we used frozen raspberries, which we didn't thaw before using.

Bake in the preheated oven for 40–50 minutes. The edges of the tart should turn slightly golden brown. Once out of the oven, let it cool for about an hour so it slices neatly.