This is a great dinner party dessert – so easy to make but looks and tastes great!

The pastry rolls out beautifully, not something I usually find with such a short pastry. You can omit the cream from the cream cheese mix, it spread perfectly well without it.

Serves 6. Preparation time 1 hour, cooking time 15-20 minutes.

1. In a food processor, blend the flour and butter until it resembles breadcrumbs. Add the icing sugar and whizz lightly.
2. Add the egg yolk and process until the dough clings in large lumps. Turn out onto a floured surface and use your fingertips to draw the dough into a smooth ball. Roll the pastry into a 23cm/9 inch circle and use a pan lid to trim the shape. Slide the circle on to a baking sheet, prick all over with a fork, then pinch around the edges with floured fingers. Chill for 30 minutes.
3. Preheat the oven to 190C/Gas 5/fan oven 170C from cold. Bake the shortbread for 15-20 minutes until crisp and· lightly browned around the edges. Cool on the tray for 10 minutes, then transfer to a cooling rock and leave until cold.
4. Rinse the redcurrants and strip them from the stems. Hull and slice the strawberries.
5. In a bowl mix together the cheese, sugar and grated orange rind until soft; then beat in enough cream to make the mixture soft and spreadable.
6. Put the shortbread on a serving plate and spread with the soft cheese to within 2.5cm/1 in of the edge, then scatter over the strawberry slices and redcurrants. Chill until ready to serve, and then dust generously with icing sugar and cut into wedges.

This recipe first appeared in the BBC Good Food Magazine. With thanks to Jan and Jerry Roberts for trying it out for us.