Winter Berry Tart With Lemon Snow

Sweet pastry

500 gms plain flour
250 gms unsalted butter - diced
100 gms caster sugar
1 egg
1 yolk
1/2 cup cold water

Pre-heat your oven to 180°C/350°F/Gas 4. Place the flour, butter and sugar into a Kenwood style mixer with a K blade and on a medium speed until a breadcrumb consistency is reached.

Add the eggs and water and mix until a rough dough is formed. Sprinkle a little flour onto a work surface and knead the dough gently until smooth. Refrigerate for at least 20 minutes before use.

Depending on the size of the tart case you plan to use, roll out enough of the pastry to go over the edges. Weight the pastry down with a sheet of baking parchment and some dried chickpeas or rice. Refrigerate again for 20 minutes and then bake for 30 minutes.

Allow to cool before you attempt to remove the paper or the tart from its case.

Winter Berry Filling

500 gms mixed winter berries
250 gms caster sugar
the zest of 1 orange

Use a mixture of berries, fresh if you can find them, frozen will be fine if not. Place all ingredients in a saucepan and bring to the boil for 5 mins. Strain and retain the juice, set the flesh to one side.

Return the juice to the pan and reduce until a thick syrup is formed. Mix this back into the flesh of the fruit.  Pour the fruit mix into the cooked tart case.

Lemon snow

6 egg whites
300 gms caster sugar
3 tbsp water
the zest of 1 lemon

Place the egg whites into a Kenwood style blender with a whisk attachment. In a small saucepan, heat the sugar and water and allow the mixture to reach a vigorous boil. Begin to whisk the egg whites and slowly pour in the boiling syrup. Whisk until the meringue forms smooth white peaks.

Dry out the zest of a lemon with paper towel and mix into the meringue. Pipe immediately onto the berry filled tart case and slip under a hot grill for 20 seconds or until the meringue begins to brown.

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