This is a delicious tart that makes a great barbecue-lunch dessert. It is best assembled at the last minute to ensure the crispest possible pastry shell. The custard should be silky smooth and the berries of the best quality and perfectly ripe.
Follow the instructions to roll out the pastry and use it to line twenty
Put the crème pâtissière and Grand Marnier in the bowl of an electric mixer fitted with a whisk attachment. Mix on high speed until smooth. Whip the cream to soft peaks. Fold the whipped cream through the crème pâtissière mixture and place in the refrigerator for 1 hour to chill.
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