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Summer Berry Tart

With Domenica Houlihan

 Summer Berry Tart

Cost: $9.00
Prep time: 1 1/2 hours
Cooking time: 30 minutes

350g Sweet shortcrust pastry, homemade or store-bought
2 Cups milk
1 Vanilla bean split
6 egg yolks
175g caster sugar
50g cornflour
2 leaves gelatin (or 1 teaspoon gelatin powder) *if using gelatin leaves soften in cold water before adding to the liquid.
1 punnet strawberries
1 punnet blueberries
3 tablespoons raspberry jam
3 tablespoons water
3 tablespoons sugar
2 leaves gelatin (or 1 teaspoon gelatin powder)

Pre heat the oven to 180C
Roll out the pastry to approximately 3mm thick and blind bake until the edges appear golden (approximately 20 mins), remove the blind baking materials and place back in the oven (as close to the floor of the oven as possible) for 10 minutes, this will ensure that the tart shell is cooked properly.
Remove from oven and allow to cool, meanwhile make the pastry cream.
Heat the milk with the vanilla bean, bring almost to the boil.
Mix the yolks, cornflour and sugar together, pour the scalded milk into this mixture and whisk until smooth.
Return the mixture to a clean saucepan and stir continuously over medium heat until thickened, add the gelatin leaves whilst the mixture is still warm.
Pass through a sieve and place some plastic film directly on top to stop a skin from forming.
Allow to cool slightly before pouring into the tart case

To make the glaze
In a small saucepan combine the jam, water and sugar heat until combined then for a further minute.
Remove from heat and add softened gelatin leaves.
Set aside.

To assemble
Pour the pastry cream into the tart shell, allow to cool completely, before arranging the berries on top.
After arranging the berries on top, brush the glaze over and fill in any little gaps with the glaze.
Allow to set, refrigerate for a minimum of 1 hour before serving.

(Broadcast 13 December 2012)