Pre-heat oven to 180°C.
Add almond and icing sugar.
Rub butter into flour until it resembles fine crumbs.
Add egg and blend in, using a flat-bladed knife, until mixture comes together in beads.
Gently gather dough and lift out onto a lightly floured work surface.
Press together into a ball.
Grease six loose-bottomed 8cm tart tins.
Divide pastry into six, gently press dough into tart tins and shape.
Trim edges, prick bases with a fork and refrigerate while preparing filling.
Whisk together cottage cheese, vanilla, eggs, castor sugar and cream until smooth.
Place berries in tartlet casings and pour filling on top.
Bake for 25 minutes, or until filling is just set (the top should be soft, but not wobbly).
Cool. Dust with icing sugar and serve immediately.