Berry Fruit Tart

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7 Ingredients

2tablespoons vanilla custard powder
3 cup plain flour (for shortcrust pastry)
250grams unsalted butter, chopped (for shortcrust pastry)
250grams strawberries, hulled, halved
250grams organic frozen raspberries
2 eggs, 1 lightly whisked, 1 beaten
1/2 cup caster sugar (save 1/4 cup caster sugar)

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 190°C.

Step 2 of 5

Place flour, sugar and 1 tsp salt in a food processor. Pulse to combine. Add butter and process until finely chopped. Add egg and, with motor running, add enough iced water (about 2-3 tbs) to just bring the dough together.

Step 3 of 5

Transfer to a lightly floured benchtop. Knead gently until smooth. Halve dough and wrap each portion in plastic. Chill for 30 minutes.

Step 4 of 5

When ready to use, remove from fridge and allow to soften for 10 minutes before rolling.

Step 5 of 5

Roll out one portion shortcrust pastry until 4mm thick and use to line a 24cm fluted tart pan with removable base. Trim excess and set aside. Gently toss raspberries and strawberries with sugar and custard powder. Transfer mixture to pie shell and spread evenly. To decorate, cut leaf shapes and thin strips from remaining pastry. Lay on top of berries (see left). Glaze with 1 beaten egg. Bake for 25-30 minutes or until golden.