Strawberry & Raspberry Tart with Mint

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

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.