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Try this colorful & delicious fresh-fruit pizza recipe as a fun & healthy alternative to dessert or as a snack!
Lemon Shortbread Crust
2 1/2 Cups all-purpose flour
1/2 Cup granulated sugar
1/4 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
Lemon Shortbread Crust
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 mold onto your serving platter.
Assembly of Toppings
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.
Working from the outside of the crust in:
Row 1: Place 1 strawberry slice followed by 1 blackberry. Repeat process until 1st row of circle is completed. In total, you should have 14 sliced strawberries and 14 blackberries.
Row 2: Place 1 raspberry below strawberry from row 1, followed by 5 blueberries. Repeat process until 2nd row of circle is completed. In total, you should have 7 raspberries and 35 blueberries.
Row 3: Place 1 raspberry below raspberry from row 2, followed by 1 blueberry. Repeat process until 3rd. row of circle is completed. In total, you should have 14 raspberries and 14 blueberries.
Now work from inside of the crust out:
Row 4: Jumping to the center of the crust, place 8 raspberries in a concentric circle.
Row 5: Begin by placing 1 sliced strawberry with its point touching the double raspberries from row 2 and 3. Continue with the rest of the strawberries in a concentric circle. In total, you should have 7 sliced strawberries.
Finish your fruit toppings by placing a raspberry in between each sliced strawberries from row 5. In total, you should have 7 raspberries.
Refrigerate until you are ready to serve. For a much easier cut, use a small-serrated knife.