Recipe: Deconstructed Berry Tart
12 lychees, halved
5 cherries, quartered
12 raspberries, halved
12 blackberries, halved
20 blueberries, halved
6 strawberries, quartered
FOR THE TART DOUGH
8 tbsp unsalted butter brought to room temperature
3 tbsp sugar
A small pinch of salt
1¼ cup all-purpose flour
FOR THE STRAWBERRY JELLY
1 cup strawberry purée
2 sheets gelatine, bloomed
40 small mint tips
2 tbsp strawberry purée
4 scoops raspberry sorbet
1 Preheat the oven to 180C.
2 Prepare the tart dough. In a large bowl, mix the butter, sugar and salt until evenly incorporated. Add the flour and mix until it becomes a soft dough.
3 Place the dough on a baking tray lined with parchment. Push down with your fingers and try to make an even layer.
4 Prick with a fork and bake until golden brown. Remove from oven and allow to cool before breaking into pieces.
5 Next, make the strawberry jelly. Place the strawberry purée in a small pan and warm but don’t boil. Add the bloomed gelatine and stir to dissolve.
6 When the gelatine has dissolved, remove from the heat and pour into a clingfilm-lined tray, so it’s 2 to 3mm thick.
7 To assemble, Break the strawberry jelly into pieces (doesn’t matter what shape or size).
8 Place small drops of strawberry purée around the plate.
9 Place the cut fruits and berries on the jelly.
10 Using a small spoon, scatter the crumble tart dough around the plate and place the raspberry sorbet on top.
11 Garnish with mint sprigs to serve.