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Mixed Berry And Almond Tarts By Jason Roberts - OzHarvest #HereForHope

Total time: 1 hourServes: Up to 6 peopleRecipe course: Desserts
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Chef XL Titanium KVL8300S


Flaky Pastry
260g plain flour
60g icing sugar
pinch of salt
finely grated zest of 1 orange
250g devondale unsalted butter (cold)
50ml water

Almond Cream
140g devondale unsalted butter (softened)
140g caster sugar
½ teaspoon vanilla essence
2 eggs
160g almond meal
2 tablespoon plain flour
2 cup perfection fresh raspberries
1 cup perfection fresh blackberries


Flaky Pastry
1 - Sieve the flour and icing sugar onto a cool bench, sprinkle with salt and orange zest
2 - Take the cold butter and grate it over the flour the using fingertips coat the butter with flour, separating any large butter clusters
3 - Make a well and pour on the water
4 - Using the heel of your hand, proceed by pushing the butter into the flour away from your self
5 - Pull flour and butter back and repeat till flour has absorbed the butter and you are left with dough
6 - Wrap the dough tightly and place into the refrigerator to rest for an hour before using

Almond Cream
1 - Beat the butter, sugar and vanilla together until pale
2 - Whisk in egg until smooth
3 - Sift over the almond meal and flour and gently fold in
4 - Pre-heat oven, 170°c (340°f)
5 - Roll the pastry out on a floured surface to about 3 mm (1/8th inch) in thickness
6 - Invert a fluted tart tin over the pastry ( 30 cmx 12cm) and cut around, adding an extra 2cm (3/4 inch) border. Push pastry into tin using floured finger tips to get right into the edges
7 - Refrigerate for at least 10 minutes
8 - Spoon the almond mixture (into the cooked tart shells, approximately ¾ full
9 - Scatter over a generous amount of the mixed fresh berries
10 - Place into the oven at 170°c (340°f) for 20-30 mins
11 - When cooked the tart should be golden and firm to touch, remove from oven to cool
12 - Best served dusted with icing sugar and a big spoon of lightly whipped cream