200g ripe fresh raspberries
1 cup sliced almonds, toasted
200g caster sugar
650g plain flour
½ teaspoon fine salt
1 egg, lightly beaten, for egg wash
120g self-raising flour
120g unsalted butter, chopped and
120g caster sugar
½ vanilla bean, scraped
Sweetened cocoa powder, to dust
750ml amontillado sherry
260g caster sugar
160g frozen raspberries
6 gelatine leaves, bloomed in cold water
180g caster sugar
10 large egg yolks
2 tablespoon cornflour
500ml (2 cups) milk
300ml pouring cream
½ vanilla bean
3 gelatine leaves, bloomed in cold water
1 cup sugar
½ cup water
4 egg whites, room temperature
½ teaspoon cream of tartar
1. Cream butter and sugar in an electric mixer until pale and creamy (6-8
2. Add eggs, one at a time, beating well between each addition, mix in flour
3. Turn out onto a work surface and knead lightly until a dough forms.
4. Pat into a flat disc, wrap in cling wrap and refrigerate to rest for 30
5. Roll pastry 3mm thick. Invert pastry into a 30cm diameter round tart tin
and press pastry into edges, allowing it to overhang slightly. Refrigerate
to rest for 30 minutes.
6. Pre-heat oven on Intensive Bake at 160°C and blind-bake pastry for 45
minutes or until pale golden.
7. Remove paper and weights, brush with egg wash and bake for 5
minutes or until crisp. Cool on a wire rack and trim excess pastry.
1. Pre-heat oven on Fan Plus at 160°C.
2. Butter and flour a 20cm diameter cake tin. Sift flour and a pinch of salt
into a bowl.
3. Beat butter in an electric mixer until pale and creamy. Add sugar and
beat until smooth and light.
4. Add eggs one at time, beating well between additions and scraping
down sides of bowl.
5. Transfer mixture into a large bowl, sift in flour, folding to combine
between additions and then fold in vanilla.
6. Pour mixture into cake tin, smooth the top and bake for approximately
18 minutes or until golden brown. Turn out onto a wire rack to cool.
7. Once cool, cut into 1cm cubes. Place back into oven and select Fan
Plus at 100°C, select Crisp function if available. Dry the cubes for 1 hour.
8. Once dried, cool and dust with sweetened cocoa powder.
1. Bring sherry and sugar to a simmer in a saucepan over high heat,
Induction setting 8, stirring to dissolve sugar, then add raspberries and
bring to the boil.
2. Remove from cooktop and press through a fine sieve into a bowl.
Squeeze excess water from the gelatine and add to the raspberry liquid,
stir to dissolve.
3. Transfer to a bowl and place in the refrigerator for 4 hours or
until jelly sets.
1. Whisk sugar and yolks with an electric whisk until pale and creamy, then add cornflour and whisk until smooth.
2. Place milk, cream, vanilla pod and seeds in a deep solid steam tray, cover and place in the steam oven Steam at 95oC for 2 minutes.
3. Remove from the steam oven, remove pod, and gradually whisk the warm cream mixture into the eggs until blended.
4. Return mixture to the steam tray, cover and place in the steam oven.
5. Steam at 85°C for 12 minutes. Remove from the steam oven and stir through gelatine.
6. Transfer to a bowl placed over ice and stir occasionally until cooled (10 minutes), then refrigerate until chilled (1½-2 hours).
1. In a small saucepan, combine sugar and water. Heat on high heat, Induction setting 7, and cook until it forms a sugar syrup, 240°F or soft ball stage.
2. Combine egg whites and cream of tartar in the bowl of a mixer fitted with a whisk attachment. Set mixer to medium speed and mix until soft peaks form.
3. With the mixer running, carefully and slowly drizzle in hot sugar syrup.
4. Increase speed to high and whip until desired stiffness is achieved (approximately 10 minutes).
1. Whisk the custard to loosen, then pour into cool tart case, spread evenly.
2. Add pieces of roughly broken jelly to cover the top, followed by mixed berries dusted with icing sugar.
3. Pipe the meringue on top, sprinkle with dried sponge and toasted almonds and let the tart rest for 30 minutes before serving with whipped cream on the side.
This tart can also be made as 10 individual tarts.
• All of the components can be made up to 3 days ahead of time for ease of service.