PUFF PASTRY BERRY TART
PREPARATION: 5min ~ COOK: 30min ~ READY IN: 45min
- Preheat oven to 180 degrees celsius.
- Remove 1 sheet of puff pastry from its sheeting and dock it by lightly pricking with a fork and place on a lined baking tray. Cut a square out of the second pastry sheet to create a large frame. Place pastry border over the docked pastry sheet to create a crust. Brush with egg wash and season well with sea salt. Bake in oven for 25-30 minutes. Set aside to cool.
- Make the Chantilly cream by combining the cream, mascarpone, icing sugar and vanilla bean paste together in a large glass bowl and whisk until combined. Smear the Chantilly mixture over the cooled pastry and top with the strawberries, blueberries and mint.
- Serve immediately.