September 15, 2013


375 g puff pastry005

500 ml milk
finely grated 1 lemon zest
2 big egg yolks
50 g sugar
3 tbsp. plain flour
1 tbsp. cherry brandy

150 g fresh raspberries
150 g fresh blackberries
150 g fresh strawberries
60 g apricot jam

1. Preheat the oven to 200 degrees C. Prep the tart tin with loose base (25 cm).
2. Place the dough into the tin to make a shell. Prick the dough with a fork to avoid it making bubbles.
3. Bake for 15-20 min till golden brown. Remove from the tin and leave to cool down completely.
4. MAKE THE CREAM: bring the milk and lemon zest up to boil on a medium heat, remove from heat.
5. Mix egg yolks with sugar and flour into smooth dough. Slowly add the milk.
6. Pour the mix back into the pot, put on low heat and heat it up constantly stirring for 5-7 min till thickened. Let it cool for 30 min.
7. Place the tart shell on a plate, fill with the cream and decorate with the berries.
8. Heat the jam and brush it over the berries to give nice shine.
9. Serve at room temperature.
100_1131P. S. So at the last cake party I was featuring Pavlova and this was a perfect tart to make with the egg yolks. And it was really yummy, not to sweet and with lovely fresh berries.

Enjoy, k.

recipe from “Kūkas” by M. Neri


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