SWEET SPOT

The perfect solution for when you just want a little something sugary to satisfy those sweet taste buds

CLAIRE ALDOUS, SARAH TUCK

Mixed Berry Tart Lemon and berries are a magical match, and this gorgeous tart looks suitably enchanting too. PASTRY 80 grams cold butter, chopped into 3cm cubes ⅓ cup icing sugar 1¼ cups plain flour ½ teaspoon finely grated lemon zest 1-2 tablespoons cold cream FILLING 3 large eggs 1 large egg yolk ¾ cup caster sugar 200ml each cream and freshly squeezed lemon juice BERRIES 350 grams mixed berries (I used strawberries, blueberries and raspberries) ¼ cup icing sugar 1 tablespoon lemon juice EQUIPMENT: 26cm removable base tart tin PASTRY: Put the butter, icing sugar, flour and lemon zest in a food processor and blend until it forms ‘breadcrumbs’. Add the cream and pulse until it starts to come together in clumps. Bring it together with your hands and…

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Dish (Digital) - 1 Issue, Issue 119 Feb/Mar 2025

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