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Blackberry and Raspberry Tart

A sweet late summer berry tart featuring homemade shortcrust pastry, silky pastry cream, fresh berries, and toasted almonds.

BakingVegetarianDessertFruitSummer
Estimated Nutrition
Calories
892
kcal / serving
5352 kcal total
Carbs
88.4g
per serving
530.1 g total
Fat
54.7g
per serving
328.2 g total
Protein
13.1g
per serving
78.4 g total
Cook Time
60
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Icing Sugar
for the pastry
75
g
Caster Sugar
for the pastry cream
40
g
Cornflour
for the pastry cream
1
piece
Icing Sugar
for dusting
CondimentsSauces
2
tbsp
Apricot Jam
Dairy
250
g
Butter
chilled and cubed; plus extra for greasing
3
piece
Egg Yolks
free-range and lightly beaten; for the pastry
3
piece
Egg Yolks
large and free-range; for the pastry cream
400
ml
Milk
for the pastry cream
100
ml
Double Cream
for the pastry cream
Fruits
400
g
Raspberries
200
g
Blackberries
GrainsCereals
350
g
Plain Flour
for the pastry
20
g
Plain Flour
for the pastry cream
Liquids
1
tbsp
Whisky
2
tbsp
Water
just boiled
NutsSeeds
1
pinch
Salt
1
piece
Vanilla Pod
50
g
Almonds
toasted

Method

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