Make the pastry by combining the flour, sugar and salt in a bowl

Add the butter and by using your finger tips, rub the butter into the dry ingredients to a coarse crumb

Add the vinegar and half the cold water and mix to combine

Add more water if needed and gently knead until the dough just comes together

Press to a rough rectangle shape, enclose with cling wrap and chill for 2 hours

Place the chocolate, butter, ground almonds and sugar in a bowl and rub with your fingertips to combine

Add the egg, flour and vanilla and stir to form a paste

On a lightly floured surface , roll the pastry to a 3mm thick large rectangle, trimming to form a clean edge

Place on a lined baking tray

Spread the white chocolate frangipane over the pastry leaving a 5cm border, then fold the edges to enclose the filling. Make sure the edges are raised as it needs to hold the crème fraiche topping as well

Brush the border with the egg wash and scatter with the sugar

Chill for 20 minutes and preheat the oven to 200 degrees C

Place the tart in the oven and bake for 30 minutes until golden and cooked through

Cool to room temperature

Combine the crème fraiche, sugar, lemon zest, vanilla, salt and mix

Spread over the tart and place the berries on top of the crème fraiche

Serve immediately