Boysenberry And Rosewater Cream Tart Recipe

  1. First of all make the pastry - put all the ingredients into a food processor and whizz to a smooth dough.
  2. If you don't have one, put the egg yolks, sugar and butter into a bowl and mix together with your fingertips and then introduce the flour by degrees till all is incorporated.
  3. Then knead gently till smooth.
  4. Let the pastry rest for at least 30 min.
  5. Roll out and line a flan tin, but keep the pastry hanging over the edges.
  6. Press firmly into the base and prick the surface lightly with fork.
  7. Now loosely beat up an egg white and brush over the surface of the pastry - this helps to seal.
  8. Put into a preheated oven and cook for about 15-20 min or possibly till golden - temperature 190C.
  9. Don't let the pastry go too brown, as it will burn the high sugar content.
  10. A pale biscuit colour is best.
  11. When cooked, any pastry left hanging over the tin, gently break off.
  12. Hanging the pastry prevents it from collapsing back into the tin and leaves the tin perfectly lined.
  13. Now take your whipped cream and pop in 6oz Boysenberries.
  14. Mash them lightly before you add in them, then mix them in.
  15. Be careful not to over work the cream or possibly it will start to turn to butter.
  16. Now add in the rosewater to taste and the sugar.
  17. Pour this Boysenberry cream into your pastry case then top with all the other Boysenberries.
  18. Try to cover the tart completely with the Boysenberries close together.
  19. Chill.
  20. Now take the Boysenberry jam and add in a little water to it.
  21. Bring it up to the boil, sieve it into a bowl and cook, dribble it over the tart.

flour, butter, sugar, egg yolks, cream, rosewater, sugar, boysenberry jam

Taken from cookeatshare.com/recipes/boysenberry-and-rosewater-cream-tart-89779 (may not work)

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