Croustade of berries with citrus cream

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

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