Browned Butter Forest Berry Tart

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Recipe's preparation

Pastry

Preheat oven to 175°C and grease a loose bottomed flan tin (23 cm).

Place butter into mixing bowl and melt 4min/60°C/speed 2.

Add icing sugar, vanilla and flour and mix 20 sec/"Dough mode" , until mixture resembles wet crumbs.

Transfer and press mixture into prepared tin and bake (175°C) for 15 minutes or until golden and puffed up. Allow to cool.

Filling

Without cleaning mixing bowl, insert butterfly. Place sugar and eggs into mixing bowl and beat 4 min/37°C/speed 3. Meanwhile...brown butter in a light coloured saucepan, stirring occasionally until it turns a nutty brown colour. Do not over brown, butter should smell fragrant without any overtones of burnt. Set aside.

Add cornflour and vanilla and mix 20 sec/speed 3 until well combined. Remove butterfly.

Mix 30 sec/speed 3, slowly pouring reserved brown butter through hole in mixing bowl lid.

Sprinkle reserved cooled pastry base with berries, adding extra if required. Pour filling topping over, using spatula to even out if necessary.

Bake (175°C) for 20-25 minutes until puffed and golden. Serve cold for best presentation.