Strawberry tart

Method

1. Preheat oven to 220°C. Line an oven tray with baking paper. 
2. Cut pastry into a heart shape, then score a 1 cm border around the edges. Use the scraps to cut out mini hearts for the topping and place them around the big heart on the tray. Bake for 12֪–15 minutes, until puffed and golden. 
3. Place berries in a small pot with honey. Cook on low heat for 5–8 minutes, until berries are hot through. Alternatively, depending on the season you could use sliced, fresh berries.  
4. Combine yoghurt with vanilla.  
5. Once pastry has baked, use a spoon to press down the puffy centre of the large heart of pastry.  
6. Top pastry with berries and mini pastry hearts. Serve with vanilla yoghurt.