Dominique Rizzo shares a delicious dessert recipe - perfect for special occasions.
Place the cream cheese, icing sugar, vanilla and sour cream in the bowl of an electric mixer and beat for 8–10 minutes or until light and smooth. Set aside.
Combine dry ingredients in food processor. Add butter and pulse until mixture resembles breadcrumbs. Add the beaten eggs and water and pulse until just combined. Empty the pastry out and bring together until a soft dough. Flatten out and wrap with plastic wrap. Chill for 30 minutes.
Roll out the pastry to 3mm thickness. Press into small, fluted flan tin and chill for 20 minutes blind bake at 220C˚ for 10 minutes. Remove the paper and bake for another 8-10 minutes or until golden. Allow to cool. Place the cream cheese, icing sugar, vanilla and cream in the bowl of an electric mixer and beat for 8–10 minutes or until light and smooth. Set aside. Combine all the fruits with the zest and the mint, spoon the cheese mixture into the pastry and top with the fruits. Slice and serve with fresh cream.
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