Berry Tart 


Frozen berry mmix

1/3 cup caster sugar

2 drops vanilla essence 

Ready made puff pastry

1 egg, separated

1 tsp milk

250ml cream

½ cup mascarpone
Preheat the oven to 180°C.
Prepare the berry mix in a saucepan with sugar and vanilla essence. Gently cook until the sugar has melted and the berries just start to bleed. Be careful not to overcook the berries! Set aside to cool.
Prepare the puff pastry by placing it on a chopping board and neatening the edges. Trim 1cm strips from each side of the pastry sheet and set them aside. Transfer the pastry sheet onto a baking tray lined with baking paper. Brush a 1cm border with egg white and arrange the 1cm strips on top, all around the edge of the pastry, to form a neat border (the egg white acts as glue). Lightly beat the egg yolk with 1 teaspoon of milk and brush the entire pastry sheet and border. Prick the base of the sheet with a fork (to prevent excessive puffing) and bake in the oven for 15–20 minutes until golden brown and beautifully puffed around the edges.
For the filling, whisk the cream till it forms soft peaks. Add the mascarpone 1 tablespoon at a time, mixing well after each addition. To assemble the tart, fill the centre with the cream mixture (once tart has cooled) and top with the cooled berries. 


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