Impress friends and family with this gourmet creation.
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.
Once browned, remove from oven and allow to cool.
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.
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.
Pour custard into each pastry tart and bake in pre-heated oven at 160C for 10 - 15 minutes
Once cooled drizzle compote over tarts. Garnish with mint, ice-cream or cream and serve.
For more information and recipe ideas, see: www.jomeisfinefoods.com.au
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