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Try this colorful & delicious fresh-fruit pizza recipe as a fun & healthy alternative to dessert or as a snack!
Line a cookie sheet with baking paper, placing a round 26cm x 3cm perforated bottomless tart ring mold. Spray inside bottom and sides of the ring mold. Using a food processor-put flour, sugar and salt into work bowl. Pulses a few times to thoroughly blend. Scatter the frozen butter cubes in flour mixture coating all pieces before starting the food processor. Pulse to cut butter in roughly-butter should look coarse with small pieces of butter. In a small bowl, stir the yolk with a fork and in small batches add the egg to the work bowl, pulsing at each added small batches of the egg. Add the lemon zest and with longer spurts process until the dough forms curds and clumps-do not form a ball. Test the dough with your fingers; if the dough sticks together you are ready to put medium size pieces of the dough into the greased perforated tart ring mold. Mend together each piece, by firmly pressing down and connecting all pieces until it all comes together and has a smooth finish. The thickness of the dough should be about 1 cm (you will have some dough left over). Place set tart into the refrigerator for 2 hours or overnight.
Preheat oven 205°C. Remove from refrigerator and prick bottom of the crust with a fork. Press an oversize piece of butter foil against the crust and fill with dried rice or beans. Bake for 15 minutes. Gently remove the foil and weights and if puffed press the crust down lightly with the back of a spoon. Bake for 5 – 7 minutes more, or until the crust is golden brown. Keep the crust in its pan and cool to room temperature before using.
Hull the 7 strawberries and cut a small piece on each side of the strawberries, you will not use these pieces. Cut each strawberry in 1/2 cm slices getting three perfect slices per strawberry making a total of 21 slices, set aside. Carefully remove the crust from the ring mould onto your serving platter.
Spread the lemon curd on top of the crust to the edge of the crust. Now it’s time to have fun arranging the strawberries, blackberries, blueberries and raspberries in concentric circles. Refrigerate until you are ready to serve. For a much easier cut, use a small serrated knife.
2 ½ cups all-purpose flour
½ cup granulated sugar
¼ teaspoon salt
16 tablespoons unsalted butter, frozen and cut in small cubes
2 large egg yolks
2 zested lemons
1 punnet Driscoll's Strawberries, about 7-9 strawberries sliced
1 punnet Driscoll's Blackberries, about 14
1 punnet Driscoll's Raspberries, about 36
1 punnet Driscoll's Blueberries, about 49
1 jar lemon curd