125g (4oz) butter

50g (2oz) castor sugar

50g (2 oz) semolina

125g (4oz) plain white flour

120ml (8 tbsp) low-fat soft cheese

a little single cream

fresh bilberries

In a medium bowl, soften the butter with a wooden spoon. Add the sugar, semolina and flour and work together to form a smooth and pliable dough. Cover and chill for 20 minutes.

Roll out the shortbread to just under 5mm (1/4inch). Cut out circles using a plain cutter. Ease the circles into small brioche tins and prick the bases well. Bake at 150 degrees C (300 degrees F) mark 2 for 25-35 minutes or until firm and golden. Ease out of the tins and onto a wire rack to cool.

Mix the cheese with about 20ml (4 tsp) cream to lighten the consistency. Spoon a little onto the base of each tartlet. Arrange bilberries on top.

Sprinkle a little castor sugar over the bilberries to sweeten them.