Impress friends and family with this gourmet creation.


  • 2 sheets of sweet shortcrust pastry

  • 1/4 cup of red wine

  • 50g of caster sugar

  • 2 tablespoons of Jomeis Fine Foods Sweet Balsamic Reduction

  • 100g of mixed berries, strawberries, and blueberries

  • 5 eggs

  • 1/2 cup of caster sugar

  • Zest of 1 lemon

  • Juice of 4 lemons

  • 1 and 1/2 cups of thickened cream

  • Vanilla bean deseeded

  • Garnish

  • Mint, double cream or ice cream


  • 1.

    Press pastry into 4 small tart 10 cm round pans, place 1/2 cup of uncooked rice on top to weigh down the pastry. Blind bake pastry in pre-heated oven at 160C for 10 - 15 minutes.

  • 2.

    Once browned, remove from oven and allow to cool.

  • 3.

    To make berry compote, add red wine, sugar and Sweet Balsamic Reduction to a saucepan and moderately reduce down. Add berries. Bring to simmer then take o heat to cool down.

  • 4.

    To make custard add eggs and sugar to a bowl, whisk together. Add a zest of lemon, lemon juice, cream and vanilla bean. Continue to whisk together until combined.

  • 5.

    Pour custard into each pastry tart and bake in pre-heated oven at 160C for 10 - 15 minutes

  • 6.

    Once cooled drizzle compote over tarts. Garnish with mint, ice-cream or cream and serve.


For more information and recipe ideas, see:


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