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The quickest berry tart
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Total Time:
45 minutes
Whimsical berry tart meets Eton mess for a quick, easy, and delicious dessert popular in Sweden. Prepare ahead by baking pastry and chilling cream mixture. Top with fruit and meringues for a crunchy, creamy, and fruity delight.
Ingredients:
  • 1 orange
  • 3 tablespoons vanilla sugar
  • 400 ml double cream
  • 600 g mixed seasonal berries such as blackberries, loganberries, blueberries, red and white currants, good gooseberries
  • 4 meringue nests
  • 250 g plain flour plus extra for dusting
  • 50 g icing sugar plus extra for dusting
  • 125 g unsalted butter (cold)
  • 1 large free-range egg
  • 1 splash of milk
  • olive oil for greasing
Instructions:
  • For the pastry, sift flour and icing sugar into a large bowl. Cut butter into small cubes, then rub into the flour mixture until it resembles breadcrumbs. Mix in beaten egg and milk until a ball forms. Be careful not to overwork the pastry. Shape into a round, chill in the fridge for 30 minutes. Grease a 25cm tart tin. Roll out chilled pastry to fit, prick the base, freeze for 30 minutes. Preheat oven to 180ºC/350ºF/gas 4. Blind bake pastry with rice for 10 mins, remove rice, bake for another 10 mins. Cool. Whip cream, vanilla sugar, and orange zest until soft peaks form. Mash half of the berries with sugar. Fold in mashed berries and meringue pieces. Spread mixture into the tart case, top with remaining berries and orange zest. Serve with a sprinkle of icing sugar.

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