Two Berry Rectangular Torte
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
1
- Ingredients
- 7 ozs ready-made Pie crust (shortcrust pastry)
- all-purpose flour (for dusting)
- ¼ cup unsalted butter
- 4 small eggs
- 0.333 cup golden caster sugar
- 1 tsp vanilla extract
- 0.333 cup Corn starch
- 1 cup Whole milk
- 1 ½ cups Blueberries
- 1 ½ cups Blackberry
Preparation steps
1.
Preheat the oven to 180°C(160° fan)|350F|gas 4.
2.
Roll out the pastry on a lightly floured surface into a large rectangle approximately 1/2cm|1/4" thickness. Use it to line the base and sides of a 30cm |12" x 10 cm|4" x 2cm|1" fluted tart tin.
3.
Prick the base with a fork and chill until needed.
4.
Melt the butter in a saucepan until brown and nutty in aroma. Remove from the heat and leave to cool.
5.
Whisk together the eggs, golden caster sugar, and vanilla extract until smooth and creamy. Add the cornflour, and whisk well until smooth.
6.
Whisk in the butter and milk until evenly incorporated. Pour the batter into the prepared tin and stud with the blueberries and blackberries.
7.
Bake for 35–40 minutes until a tester comes out clean from the centre and the pastry is golden brown.
