Ingredients
Instructions
- For the shortcrust pastry, combine flour, powdered sugar, and salt in a large bowl. Add the cold butter cubes and rub into the flour mixture with your fingertips until it resembles breadcrumbs.
- Add the egg and mix until the dough comes together. If it’s too dry, add cold water a tablespoon at a time. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 180°C (350°F). Roll out the chilled pastry and line a 23cm tart tin. Prick the base with a fork, line with parchment paper, and fill with baking beans.
- Blind bake for 15 minutes, then remove the beans and parchment and bake for another 10-12 minutes until golden. Let cool completely.
- For the diplomat cream, heat the milk with vanilla seeds and pod until just boiling.
- In a separate bowl, whisk egg yolks, sugar, and cornstarch until pale. Slowly pour in the hot milk while whisking constantly.
- Return the mixture to the pan and cook over medium heat, stirring constantly until thickened. Remove from heat, discard vanilla pod, and transfer to a bowl. Cover with plastic wrap directly on the surface and chill completely.
- Once chilled, fold the whipped cream into the pastry cream until smooth and well combined.
- To make candied citrus zest, combine the lemon and lime zest with 2 tablespoons of the powdered sugar in a small pan with 3 tablespoons of water. Simmer for 2-3 minutes until slightly translucent, then drain and let cool.
- Spread the diplomat cream evenly over the cooled tart base.
- Arrange the sliced strawberries, raspberries, and blueberries decoratively over the cream.
- Scatter the candied lemon and lime zest over the berries.
- Just before serving, dust generously with powdered sugar.
- Keep refrigerated until ready to serve.
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