Strawberry & Raspberry Tart with Mint

Name: Strawberry & Raspberry Tart with Mint
Yield: Makes one 25 cm tart, 8-10 servings
Ingredients: 3 tablespoons tiny mint leaves or larger leaves stacked and cut into thin ribbons; icing sugar for finishing; 2 tablespoons unbleached plain flour; 1 teaspoon vanilla extract; 340 g tiny height-of-season strawberries, rinsed and hulled; 340 g fresh raspberries, picked over but not washed; 180 ml whole milk; 60 ml double cream; 50 g caster sugar; 3 medium egg yolks; One 25 cm tart crust made from French-Style Cookie Dough spread with (almond) Nut Biscuit Batter, fully baked

Preparation info

Makes one 25 cm tart,
8-10
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

While I hate the indiscriminate use of mint leaves as a decoration for desserts in general, the flavour of mint in moderation is wonderful with berries. Right before serving this tart, I like to scatter over tiny mint leaves, then lightly dust it with icing sugar. If you only have large mint leaves, then stack them and cut them into fine ribbons.

Ingredients

Dessert
Pastry
Vegetarian
Pie

Ingredients

Method