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
- Cream butter and sugar in an electric mixer until pale and creamy (6-8 minutes).
- Add eggs, one at a time, beating well between each addition, mix in flour and salt.
- Turn out onto a work surface and knead lightly until a dough forms.
- Pat into a flat disc, wrap in cling wrap and refrigerate to rest for 30 minutes.
- 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.
- Pre-heat oven on Intensive Bake at 160°C and blind-bake pastry for 45 minutes or until pale golden.
- 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.
- Pre-heat oven on Fan Plus at 160°C.
- Butter and flour a 20cm diameter cake tin. Sift flour and a pinch of salt into a bowl.
- Beat butter in an electric mixer until pale and creamy. Add sugar and beat until smooth and light.
- Add eggs one at time, beating well between additions and scraping down sides of bowl.
- Transfer mixture into a large bowl, sift in flour, folding to combine between additions and then fold in vanilla.
- 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.
- 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.
- Once dried, cool and dust with sweetened cocoa powder.
- 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.
- 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.
- Transfer to a bowl and place in the refrigerator for 4 hours or
until jelly sets.
- Whisk sugar and yolks with an electric whisk until pale and creamy, then add cornflour and whisk until smooth.
- 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.
- Remove from the steam oven, remove pod, and gradually whisk the warm cream mixture into the eggs until blended.
- Return mixture to the steam tray, cover and place in the steam oven.
- Steam at 85°C for 12 minutes. Remove from the steam oven and stir through gelatine.
- Transfer to a bowl placed over ice and stir occasionally until cooled (10 minutes), then refrigerate until chilled (1½-2 hours).
- 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.
- 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.
- With the mixer running, carefully and slowly drizzle in hot sugar syrup.
- Increase speed to high and whip until desired stiffness is achieved (approximately 10 minutes).
- Whisk the custard to loosen, then pour into cool tart case, spread evenly.
- Add pieces of roughly broken jelly to cover the top, followed by mixed berries dusted with icing sugar.
- 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.