back to cookbook
Two Berry Rectangular Torte
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews
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
- ⅓ cup golden caster sugar
- 1 tsp vanilla extract
- ⅓ cup Corn starch
- 1 cup Whole milk
- 1 ½ cups Blueberries
- 1 ½ cups Blackberry
back to cookbook
print shopping list
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.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week
