Kirsten Tibballs’ Baked Berry Cream Tart

Cooking Directions

• Preheat the oven to 170°C.
• Begin with the Shortbread Pastry, place a 260mm fluted tart ring onto a lined tray.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar into a thick, smooth paste.
• Once smooth, add the eggs.
• Add in the sieved flour, cinnamon, salt and baking powder.
• Once the pastry has come together, press it into a neat flat square and wrap in plastic wrap. Place in the refrigerator for a minimum of 1 hour.
• Roll the pastry out to approximately 3mm in thickness and line the tart ring. Place the lined 260mm tart in the fridge for 20 minutes before trimming the pastry.
• Trim the top of the pastry so that it aligns with the top of the tart ring and place the tart in the fridge for an hour.
• Line the pastry with baking paper and fill with uncooked rice or baking beads.
• Blind bake for 10 minutes at 170°C, remove the lining.
• To create the Almond Cream, combine the caster sugar and butter with an electric mixer until the butter is smooth.
• Slowly add the eggs followed by the salt, lemon zest and spices.
• Finish by folding through the almond meal and flour and lastly the cream.
• Pipe or spread the cream into the blind baked tart, filling just over half of the tart.
• Scatter raspberries and flaked almonds on top.
• Bake at 170˚C for 30 to 35 minutes or until golden brown.
• Cool at room temperature.
• For the Chocolate Sauce, in a saucepan, boil the cream and vanilla.
• Pour the boiling mixture over the chocolate placed in a bowl whisk until the chocolate has melted.
• Pour directly into the cooled tart.
• To finish, Garnish the tart just prior to serving with scattered raspberries, flaked almonds and a dusting of icing sugar.