MKR episode 15 dessert recipe: Crostata ai Frutti di Bosco

Prep time: 1 hour and 15 minutes, plus resting and refrigeration time

Cook time: 30 minutes

Makes 6.

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Ingredients

250g punnet strawberries, hulled, halved

125g punnet blueberries

Mint leaves, to decorate

Sifted icing sugar, to dust

Pastry

150g plain flour

2 tbs icing sugar

60g almond meal

125g cold butter, chopped

1 egg yolk

2 tsp iced water

Crème patissiere

280ml milk

1 vanilla bean, seeds scraped

4 egg yolks

60g caster sugar

1 tbs plain flour

2 tsp cornflour

Basil cream

1 cup firmly packed basil leaves

2 tbs caster sugar

300ml thickened cream

Method

1. Preheat oven to 180C. Grease six perforated tart rings (144mm x 53mm x 20mm) and place on an oven tray lined with baking paper.

2. To make pastry, place flour, icing sugar and almond meal in a food processor. Pulse to combine. Add butter and process to form crumbs. Add egg yolk and iced water and process until dough just comes together.

3. Wrap dough in cling film and refrigerate for 30 minutes.

4. Roll out dough on a lightly floured surface until 3-5mm thick. Line base and sides of prepared tart rings with pastry. Using a fork, prick base. Refrigerate for 20 minutes.

5. Bake for about 20 minutes or until pastry is light golden and crisp. Cool completely.

6. To make crème patissiere, place milk and vanilla seeds in a small saucepan over low heat. Bring to a simmer. Remove from heat and set aside.

7. Whisk egg yolks, sugar and flours in a bowl until smooth and combined. Gradually whisk in hot milk in a thin steady stream.

8. Return mixture to saucepan and cook, stirring, over low heat until thick. Pass through a sieve and into a bowl. Transfer to a piping bag. Refrigerate until cold.

9. To make basil cream, process basil and sugar in a small processor to form a puree. Transfer to a small saucepan with the cream. Bring to a simmer. Remove from heat and set aside to cool and infuse. Strain through a fine sieve (or muslin) into a bowl and refrigerate until very cold. Whisk to form firm peaks.

10. Pipe crème patissiere into tart shells. Top with berries and spoon or pipe on basil cream. Dust with sifted icing sugar.

Tip

You could also use six 10cm round flan tins for this recipe.