Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Mirliton

  • 4 whole eggs

  • 100g sugar

  • 40g icing sugar

  • 160g double cream

  • 80g almond meal

  • 1 lemon zest

  • 30g melted butter

  • Short Crust Dough

  • 120g soft butter

  • 80g icing sugar, sieved

  • 1 tsp vanilla bean

  • 25g almond meal

  • 2 pinches salt

  • 1 egg

  • 250g frozen mixed berries

  • To Serve

  • Icing sugar

  • Mint leaves

  • Fresh berries


  • Mirliton:

  • 1.

    In a bowl break the eggs, add both sugars, double cream, almond meal, lemon zest and melted butter.

  • 2.

    Mix well for 1 minute.

  • Short Crust Dough:

  • 1.

    Preheat the oven to 180°C.

  • 2.

    In a bowl add the butter, icing sugar, almond meal, vanilla bean and salt.

  • 3.

    Mix with a spatula until all the ingredients are incorporated.

  • 4.

    Add the egg and mix again.

  • 5.

    Add the flour and mix without overworking the dough. Wrap the dough and rest refrigerate for at least 1 hour.

  • 6.

    Roll out the dough to about 2mm thick, line a fluted tart ring (round or square), cut off excess dough.

  • 7.

    Place a mix of frozen berries in the bottom of the tart, and top with the mirliton mix.

  • 8.

    Cook in the oven for about 40 minutes.

  • 9.

    Transfer the tart to a pastry rack and cool down completely before removing the ring.

  • To Serve:

  • 1.

    Dust with icing sugar, finish with fresh berries, decorate with mint leaves.

  • 2.

    Serve with a fresh berry coulis and fresh berry sorbet.

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