A very easy yet impressive tart made with puff pastry, brioche and seasonal fruit. Can be served for afternoon tea or with dessert for a decadent dessert.
Pre-heat the oven to 200'C.
Cut the strawberries into wedges, sprinkle with a little of sugar. Stir gently and then add the blueberries, raspberries and redcurrants.
Zest and juice the orange. Gently beat the egg together with caster sugar. Add the zest and the juice to the eggs and sugar.
Roll the puff pastry out to a thin sheet and then use a pastry cutter to cut into rounds. Place between two baking trays lined with parchment paper, transfer to the oven and bake for 10-15 minutes.
Use the same pastry cutter to cut the brioche slices into rounds. Place in the egg mix and allow to soak for 5 minutes.
Heat a non-stick frying pan and add a little vegetable oil. Add the brioche to the pan and cook until golden brown on both sides. Transfer to a baking sheet and bake in the oven for 5 minutes.
Whip the double cream until thick.
Once cooked, place the brioche on top of the puff pastry, top with the berries and a quenelle of whipped cream. Dust with icing sugar and serve immediately.
«Add a little Grand Marnier or Cointreau to your whipped cream for an extra kick of flavour!»