Croustade of berries with citrus cream

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

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

Method

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