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Demonstrated at the 2011 Melbourne Food and Wine Festival.
In a bowl break the eggs, add both sugars, double cream, almond meal, lemon zest and melted butter.
Mix well for 1 minute.
Short Crust Dough:
Preheat the oven to 180°C.
In a bowl add the butter, icing sugar, almond meal, vanilla bean and salt.
Mix with a spatula until all the ingredients are incorporated.
Add the egg and mix again.
Add the flour and mix without overworking the dough. Wrap the dough and rest refrigerate for at least 1 hour.
Roll out the dough to about 2mm thick, line a fluted tart ring (round or square), cut off excess dough.
Place a mix of frozen berries in the bottom of the tart, and top with the mirliton mix.
Cook in the oven for about 40 minutes.
Transfer the tart to a pastry rack and cool down completely before removing the ring.
Dust with icing sugar, finish with fresh berries, decorate with mint leaves.
Serve with a fresh berry coulis and fresh berry sorbet.
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