Mini cheesecake tarts with red berries

For the shortcrust pastry:

1. Rub the flour, butter and sugar together with your fingertips until it resembles fine breadcrumbs.
2. Add the fleur de sel and lemon zest and mix.
3. Add the egg and mix well to form a smooth dough.
4. Divide the pastry into 6 equal portions.
5. Flatten them into discs.
6. Cover them with cling film and chill for around 20 minutes.
7. Preheat the oven to 180 °C.
8. Grease 6 mini tart tins and chill them.
9. Roll out the 6 discs and line the tins, then place them on a baking tray lined with a sheet of baking paper.
10. Place a circle of baking paper in each shell, fill them with ceramic baking beans or dried beans, and blind bake the shells for 20 minutes.
11. Once baked, take the pastry shells out of the oven and remove the beans and baking paper.
12. Let them cool.
13. Lower the oven temperature to 150 °C.

For the cheesecake filling:

1. Zest the lemon.
2. Use an electric mixer to beat the Philadelphia cream cheese with the caster sugar and lemon zest.
3. Add the eggs and continue beating. The mixture should be smooth and homogeneous.
4. Bake for 20 minutes.
5. Turn off the oven and let the tarts cool in the oven for 30 minutes.
6. Chill the cheesecake tarts in the fridge for a minimum of 3 hours.
7. Decorate them with strawberries, raspberries and blueberries.