"Cooking segments on Studio 10 with chef Warren Mendes have renewed my love of frozen puff pastry. After recreating his asparagus tart, I ventured into the world of dessert and invented this crowd pleaser."
- 2 tbsp crème fraîche, plus extra, to serve
- 1 sheet puff pastry, almost thawed
- 300 g (1 cup) Nutella or other chocolate hazelnut spread
- 2 punnets raspberries
- 2 punnets blueberries
- 3 tsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp lemon myrtle powder
- 1 egg, lightly beaten, for brushing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 200˚C. Line a baking tray with baking paper. Remove the crème fraiche from the refrigerator and stand at room temperature for 10 minutes.
- Place the pastry sheet on the lined baking tray and use a small sharp knife to score a 1 cm border around the outside of the pastry.
- Place the Nutella and crème fraiche in a bowl and stir to combine well. Spread the mixture over the pastry sheet, staying within the marked border. Arrange the raspberries on the outside edge of the chocolate mixture.
- Place the blueberries, lemon juice and lemon myrtle in a bowl and stir to combine. Pour the blueberries into the centre of the tart.
- Using a fork, gently crimp the pastry edges, then brush all over with the lightly beaten egg.
- Bake for 15 - 20 minutes or until the base is crisp. Serve with extra creme fraiche, if desired.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.