Lightly grease a 20cm tart tin with a removable base, and set aside. Preheat the oven to 180°C

To make the pastry, use your fingertips to gently combine the flour and butter in a large bowl. Once the mixture begins to resemble breadcrumbs, add the sugar and mix through. Make a well in the middle the mixture and add the egg. Use a fork to combine again until a dough begins to form

Transfer the dough to a clean surface and knead until the mixture becomes smooth and thoroughly combined. Form a disc shape, cover in plastic wrap, and chill in the refrigerator for 30 - 40 minutes or until firm. Once the pastry is firm, transfer the pastry to a lightly floured surface and roll out the pastry until it is about 30cm in diameter

Carefully drape the pastry over the prepared tin, and then gently press into the base and sides of the tin, leaving the excess pastry to overhang. Transfer onto a baking tray and refrigerate for 30 minutes

When the pastry has chilled, remove from the refrigerator and line with a piece of baking paper. Fill with baking weights (or rice), and transfer to the oven for 20 minutes or until the sides begin to turn golden. Carefully remove the weights and baking paper, and then bake for another 5 - 10 minutes or until cooked and lightly golden. Remove from the oven and once cool, turn the pastry from the tin onto a serving platter, and set aside

To make the tart filling, whisk together the cream, mascarpone, vanilla bean seeds, cinnamon and ginger until soft peaks form. Fill the cooled pastry with the cream mixture and top with berries

Lightly dust with icing sugar before serving