Mixed Berry Tart

PREPARATION:

Preheat the oven to 220º C.

Put the flour into a bowl and rub in the margarine to make a crumbly mixture. Add the Hermesetas Granulated and stir together before adding the egg yolk and enough water (2–3 tbsp) to make a firm dough. Roll out and use to line 20 cm flouted flan tin. Chill for 30 minutes.

Put the strawberries and raspberries into a blender and whizz until smooth. Strain to remove pips and put the purée into a jug. Top up to 450 ml (3/4 pint) with milk. Put on the hob to heat slightly.

Mix the eggs and the Hermesetas Granulated together in a bowl and then stir in the warmed fruity milk. Pour into the flan case and cook for 10 minutes before reducing the temperature to 150º C and cook for a further 20–25 minutes, until set.

Slice remaining strawberries and arrange on top with the raspberries.