Croustade of berries with citrus cream

Name: Croustade of berries with citrus cream
Yield: Serves 6
Ingredients: ½ cup strained orange juice; 1½ tablespoons Grand Marnier; 3 teaspoons white sugar; 100 ml tepid water; 2 teaspoons strained lemon juice; ½ cup strained pink grapefruit juice; plain flour, extra, for rolling dough; 250 g plain flour; 40 g unsalted butter, melted; small pinch salt; 1 egg, separated; 2 teaspoons olive oil; 2 tablespoons unsalted butter; ¼ teaspoon ground cinnamon; ¼ piece cedro,* shaved; 2 small candied clementines, cut into thin segments; 3 cups mixed berries (including some hulled and sliced strawberries); 4 egg yolks; ¼ cup castor sugar; 1 tablespoon castor sugar; 2 tablespoons Grand Marnier

Preparation info

Serves
6

Difficulty
Medium

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

Pastis pastry resembles sheets of homemade filo pastry, and is traditionally used for croustades. At MG Garage, pastry chef Katrina MacDonald found my pasta machine useful for the first stage of the croustade. After the final roll, she stretched the dough by hand as thinly as possible. The dough is enough for 20 croustade shells; freeze leftover pastry and use instead of filo.

Ingredients

Dessert
Vegetarian

Ingredients

Method