A striking summer pudding that's ready for its close up! Enjoy this tart throughout the year with your favourite seasonal fruit, or try clementines with orange jelly for a Christmas showstopper.
Summer berry geometric tart
Ingredients
-
- 375 g
- 300 g
- 125 g
- 1 pack
- 3 tbsp
- 1 - 2 tbsp
- 1 - 2 tsp
- 1
- 2
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Preparation
1. Line a 22cm loose-bottomed tart tin with the pastry, pressing gently into the corners and leaving a 1cm overhang. Prick the base with a fork and freeze for 15 minutes.
2. Preheat the oven to 200ºC/180ºC fan/gas mark 6. Line the pastry case with baking paper and fill with baking beans, then bake for 15 minutes.If you don't have baking beans, you can use dried rice.Remove the paper and beans, baking for a further 15 minutes. Leave to cool in the tin, then carefully trim away the overhanging pastry.
3. Meanwhile, blitz the raspberries and strawberries in a blender for fruitiness. Stir through the jelly, dissolved in 200ml just-boiled water, then pass the mixture through a sieve. Gradually whisk in the yoghurt, and stir through the sugar to taste. Set aside for 45 minutes to thicken and cool.
4. For stickiness, brush the jam across the base and halfway up the tart case then pour over the jelly mixture to give the tart some bite, leaving a slight gap on top. Transfer to the fridge to set for 4 hours, or leave overnight.
5. To decorate, arrange the fruit slices into a striking geometric pattern on top just before serving. Finish with some kiwi for an added zing.