Bake to impress. Wow the one(s) you love with this super-easy-to-make afternoon treat or perfect pudding.
Pastry
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 short crust 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 |
Corn flour |
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 corn flour in a small bowl and add some of the syrup mixture to the corn flour 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.