01264 313444
Customer Service
Register | Sign in

Bake to impress. Wow the one(s) you love with this super-easy-to-make (!) Valentine's recipe. Delicious afternoon treat or perfect pudding.


Qty Ingredients
250g Plain Flour
175g Cold Butter, Cubed
75g Sugar
2 Egg Yolks, Cold
1 Vanilla Bean, Scraped
1/4 tsp Salt
1 8 Inch Tart Case or Pie Dish
  • Using a stand mixer beat the butter, vanilla bean seeds, and sugar together until it forms a paste. Gradually add the egg yolks beating after each addition.
  • Add the flour and salt and bring the dough together. Flatten and wrap in cling film before chilling for 30mins.
  • Roll out the pastry to the thickness of a 2p coin. Line a 8 inch fluted tart tin or a pie dish. Press into the pan and trim off the excess leaving a 1 inch extra around the rim. Tuck the excess behind the pastry.
  • To crimp the edge, place your finger and thumb 1cm apart. Push the pastry in between the space. Repeat all around the pastry or crimp with a fork. Prick the base and leave to firm in the fridge.
  • Roll out the excess pastry and cut out 24 small hearts. Place on a plate and leave to chill in the fridge.

Or you can use a pack of shop bought shortcrust pastry.

Filling & Finish Ingredients

Qty Ingredients
350g Mixed Frozen Berries
300g Fresh Berries (We've used Blueberries and Strawberries)
125g Caster Sugar
1 Berry Blush Infusion Pyramid
50ml Water
1 Lemon (Juice)
30g Cornflour
1 Egg Yolk
Demerara sugar
  • In a saucepan, add 1/2 of the frozen berries, sugar, tea bag, water and lemon juice and bring to the boil over medium heat. Continue to cook for 3-4 minutes till the mixture becomes syrupy.
  • Place the cornflour in a small bowl and add some of the syrup mixture to the cornflour and stir to combine. Add this mixture to the sauce pan and stir to combine.

  • Preheat the oven to 180C Cook for a minute and then remove off the heat.
  • Remove the mixture from the saucepan into a bowl and add the frozen fruits then the fresh fruits.
  • Pour this mixture into the chilled pastry case and top with the pastry hearts.
  • Brush the pastry with the egg yolk mixed with a tsp of water and sprinkle with demerara sugar.

  • Bake in the oven for 25mins.
  • Allow to cool before serving with yoghurt or a scoop of ice cream.

Related Articles


We use cookies on twinings.co.uk to ensure that we can give you the very best experience. To find out more about how we use cookies, please visit the cookie policy page.