Place the flour,castor sugar and 2ml salt in a large bowl.Add the butter and rub the mixture with fingertips until it resembles coarse breadcrumbs.
Stir in the egg yolk,lemon juice and iced water,and knead briefly until it comes together to form a dough.
Wrap in clingwrap and refrigerate for one hour to rest.
Roll out the pastry between two sheets of baking paper and use it to line four small,greased loose-bottomed quich tins or one large one.
Prick the pastry all over with a fork.
Bake blind by lining the pastry with baking paper and filling the shell with dried beans.
Bake in a preheated oven for twenty minutes.
Remove the beans and paper and bake for a further ten minutes until dried and golden.
Remove from the oven and allow to cool.
Whip the cream until stiff.Mix the yoghurt with the sugar and the rose-water,then fold in the whipped cream.
Fill the pastry cases with the cream mixture.Top with strawberries, drizzle with berry sauce and refrigerate for thirty minutes.
Remove the pastry cases from the tins and place on serving plates.
Scatterwith rose petals before serving.