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Red Fruits and Lemon Mirliton Tart

Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Mirliton

  • Short Crust Dough

  • To Serve


  • Mirliton:

  • 1.

    In a bowl break the eggs, add both sugars, double cream, almond meal, lemon zest and melted butter.

  • 2.

    Mix well for 1 minute.

  • Short Crust Dough:

  • 1.

    Preheat the oven to 180°C.

  • 2.

    In a bowl add the butter, icing sugar, almond meal, vanilla bean and salt.

  • 3.

    Mix with a spatula until all the ingredients are incorporated.

  • 4.

    Add the egg and mix again.

  • 5.

    Add the flour and mix without overworking the dough. Wrap the dough and rest refrigerate for at least 1 hour.

  • 6.

    Roll out the dough to about 2mm thick, line a fluted tart ring (round or square), cut off excess dough.

  • 7.

    Place a mix of frozen berries in the bottom of the tart, and top with the mirliton mix.

  • 8.

    Cook in the oven for about 40 minutes.

  • 9.

    Transfer the tart to a pastry rack and cool down completely before removing the ring.

  • To Serve:

  • 1.

    Dust with icing sugar, finish with fresh berries, decorate with mint leaves.

  • 2.

    Serve with a fresh berry coulis and fresh berry sorbet.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Sparkling Rose are the best wines to pair with Red Fruits and Lemon Mirliton Tart.


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