serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Simple But Sensational
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp crème fraîche, plus extra, to serve
- 1 sheet puff pastry, almost thawed
- 300 g (1 cup) Nutella or other chocolate hazelnut spread
- 2 punnets raspberries
- 2 punnets blueberries
- 3 tsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp lemon myrtle powder
- 1 egg, lightly beaten, for brushing
Instructions
- Preheat the oven to 200˚C. Line a baking tray with baking paper. Remove the crème fraiche from the refrigerator and stand at room temperature for 10 minutes.
- Place the pastry sheet on the lined baking tray and use a small sharp knife to score a 1 cm border around the outside of the pastry.
- Place the Nutella and crème fraiche in a bowl and stir to combine well. Spread the mixture over the pastry sheet, staying within the marked border. Arrange the raspberries on the outside edge of the chocolate mixture.
- Place the blueberries, lemon juice and lemon myrtle in a bowl and stir to combine. Pour the blueberries into the centre of the tart.
- Using a fork, gently crimp the pastry edges, then brush all over with the lightly beaten egg.
- Bake for 15 - 20 minutes or until the base is crisp. Serve with extra creme fraiche, if desired.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Simple But Sensational
