NZ Woman's Weekly

Summer berry and orange zest tart

  • Meal Type

  • Total time

    60 minutes
  • Servings

  • Courses


Ready in 1 hour, serves 10.

Using shop-bought pastry and custard will cut down drastically on the time it would usually take to make this fabulous tart.

  • 2 sheets pre-rolled sweet short pasty
  • 500g thick and creamy custard, shop bought
  • 3 eggs
  • Finely grated zest of 1 orange
  • 2 cups pitted cherries
  • 2 cups strawberries cut into wedges
  • 1 heaped cup blueberries
  • 1 punnet raspberries
  • 1/2 punnet boysenberries or blackberries
  • 2 tbsp caster sugar

1. Preheat oven to 185ºC on fan bake.

2. Whisk eggs, custard and 3/4 of the orange zest together until smooth. Set aside.

3. Grease a 26-28cm  an ring or tin (if using a ring, place on a baking sheet). Line with sweet short pastry, allowing the edges to hang over the sides.

4. Place a sheet of baking paper neatly over the pastry and fill with a layer of baking beans (you can use any dried beans). Bake until the edges of the pastry become lightly golden, approximately 15 minutes. Then remove from the oven. Remove the baking paper and beans and reduce the oven to 150ºC (still on fan bake).

5. Pour in the custard mixture and return to the oven. Bake for approximately 20 minutes or until the custard is set and firm to the touch.

6. Remove the tart from the oven. Using a small serrated knife, trim away the cooked overlapping edges of pastry, then leave the tart to cool.

7. Remove the tart from the pastry ring or tin and place on your serving plate. Place all the berries into a bowl and toss with caster sugar. Carefully  ll the tart with the berries and sprinkle with the remaining orange zest.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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