Make the pastry using the rubbing in method and chill for an hour before using to line a greased 20cm deep cake tin both on the base and sides. Allow the extra to hang over and bake for 15-20 minutes blind at 180`c. Remove from the oven, cut off the excess pastry and allow to cool. Next, mix all of the filling ingredients (Except the berries) together with a whisk till smooth or in a food processor or with a whisk. Pour into the pastry base and spoon the berries carefully on top. Bake in the oven at 160`c for an hour.

Serves 12

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