Berry Tart

Name: Berry Tart
Yield: Serves 6
Cuisine: Australian
Ingredients: 3 cups (600 g/1¼ lbs) mixed berries; ½ cup (125 mL/4 fl oz) boiling water; 3 tablespoons redcurrant jelly; 1 cup (225 g/7 oz) white granulated sugar; 6 egg yolks; ⅓ cup (100 mL/3½ fl oz) heavy whipping (double) cream; ½ cup (60 g/2 oz) plain (all-purpose) flour; 225 mL (7 fl oz) crème pâtissière; 3 tablespoons Grand Marnier; 200 g (6½ oz) cold butter, diced; 2 cups (250 g/8 oz) plain (all-purpose) flour; pinch salt; 1 teaspoon caster (superfine) sugar; 2 tablespoons iced water; 1 egg; 1 vanilla bean; 2 cups (500 mL/16 fl oz) milk

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

There is now a wide range of delectable berries available in season. This recipe works best with blackberries, raspberries or wild strawberries.

Ingredients

Berries

3 cups (600 g/1¼ lbs) mixed berries
½

Oceania
Australia
Dessert
Vegetarian
Pie

Method

To prepare the berries

Mix the boiling water with the redcurrant jelly. Place the berries in a bowl and pour the redcurrant jelly and water over them. Quickly toss so that the berries are coated with the jelly.

To make the shortcrust pastry

Place all the ingredients in a food processor and process for 15