Berry and goat’s curd tart

You'll need

375 gm sheet butter puff pastry (see note) 1 egg, lightly beaten with 1 tbsp milk, for eggwash 3 tbsp caster sugar 300 gm strawberries, halved 200 gm raspberries Scraped seeds of 1 vanilla bean Juice of 1 mandarin 2 tbsp caster sugar 125 gm goat’s curd, softened 125 gm cream cheese, softened 100 ml thickened cream 1 tbsp honey 1 tbsp icing sugar, sieved, plus extra to serve (optional)


  • 01
  • Preheat oven to 200C and line an oven tray with baking paper. Cut pastry sheet in half to form a rectangle (reserve other half for another use), place on tray and prick with a fork. Brush lightly with eggwash, scatter with 1 tbsp caster sugar and top with a sheet of baking paper. Place a 2cm-high metal cutter in each corner of the tray and place another tray on top (this helps the pastry rise evenly). Bake until golden and crisp (18-20 minutes). Set aside to cool on a wire rack.
  • 02
  • Meanwhile, combine strawberries, raspberries, vanilla, mandarin juice and remaining caster sugar in a bowl and stand to macerate (15 minutes).
  • 03
  • Whisk goat’s curd, cream cheese, thickened cream, honey and icing sugar in an electric mixer until soft peaks form, spread mixture over pastry, top with berry mixture and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Additional Notes

We use Carême butter puff pastry, sold in 375gm sheets.

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