Special Diet

Fresh Berry Tart

cook 30 mins
  • 1 x 375 g (12 oz) block puff pastry
  • 200 ml (7 fl oz) double cream
  • 75 ml (3 fl oz) ready-made fresh vanilla custard
  • 1 tablespoon kirsch or cherry liqueur
  • 300 g (10 oz) blackberries
  • 200 g (7 oz) raspberries
  • 200 g (7 oz) blueberries
  • icing sugar, to dust
  • On a floured surface, thinly roll out the pastry to fit a 23 cm (9 in) tart tin. Trim the edges with a sharp knife and place on a baking sheet.
  • Using the tip of a knife, score the pastry 1.5 cm (3/4 in) from the edge to form a border.
  • Bake the pastry case in a preheated oven, 220°C (425°F), Gas Mark 7, for 12–15 minutes or until puffed up and golden.
  • Remove from the oven and press the base of the pastry down to create a shell with raised sides. Set aside to cool.
  • Whisk the cream until stiff and then mix in the custard and kirsch or liqueur. Spoon into the centre of the cooled pastry base.
  • Arrange the fruit attractively on the cream mixture, dust with icing sugar and serve immediately.
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