-
Place flour and sugar into a food
processor.
-
With motor running, gradually add
butter until mixture resembles breadcrumbs.
-
Add egg yolk and process until
combined.
-
With motor running, add enough
water to form a soft ball.
-
Turn pastry out onto a lightly
floured board and lightly knead.
-
Wrap in plastic, chill for 30
minutes, roll out pastry to fit a 20cm x 1cm flan tin.
-
To prevent pastry rising, place
greaseproof paper over pastry case and fill with a cup of rice.
-
Bake at 200C for 10 minutes.
-
Remove paper and rice and bake a
further 5 minutes or until golden.
-
Remove from oven and cool.
-
Place softened cream cheese and
sour cream into food processor, blend until smooth.
-
Add icing sugar and brandy.
-
Combine well, transfer to a bowl
and chill.
-
Spoon filling into pastry case.
-
Arrange berries over the filling.
-
Lightly dust with icing sugar,
chill.