The first steps are to make the short crust pastry, which is easy, and while that's chilling in the fridge whip up the creme patisserie, which is also easy. 

Once you've done that, shuck the berries if they need it (cut off the green bits) and if they're strawberries cut them in half vertically. 

Now turn the oven on to 200C. 

Roll out your short crust, cut out a couple of circles with a desert bowl and put them onto a lined baking tray. You'll need to sit something on top of the pastry. Try and find something with a flat base that is a little smaller than the pastry so that the edges rise but the centre remains flat. 

Bake for 10 - 15 mins depending on the oven.

Then just spread the creme patisserie over the base and chuck the berries on top. Too easy!