Preheat your oven to 180°C/350°F.

First make your dough. In a mixer bowl fitted with a hook, mix flour, yeast and ground almonds. Add the butter cut in small dices, mix well to incorporate the butter into the flour.

Form a well in the bowl and pour in the eggs previously beaten mix until a ball starts to form. As this is a really short dough it will crumble a lot, but all the better when cooked.

Put in a bowl, cover with cling film and leave to rest in the fridge whilst you are working on the filling.

Now you can make your custard by heating the milk and vanilla until bubbles start appearing on the surface.

In an electric mixer, mix together the egg, sugar and cornflour to get a smooth paste. Pour the milk in and mix well.

Transfer back to the pan and cook stirring continuously until large bubbles – volcano like – start to appear, this will indicate that it is the right consistency. Keep aside to cool completely.

After the dough has rested roll your dough 1/2 cm thick and divide into moulds previously greased with butter. Prick with a fork and blind bake for 8 minutes. Leave to cool for 20 minutes.

After this time, fill the pastry cases with the custard, place the blackberries on the top and keep in the fridge until serving.

Just before serving sprinkle with golden icing sugar and the flaked almonds.