Serves: 4

Time: 40 minutes

2 sheets of sweet shortcrust pastry
1/4 cup of red wine
50g of caster sugar
2 tablespoons of Jomeis Fine Foods Sweet Balsamic Reduction
100g of mixed berries, strawberries, and blueberries
5 eggs
1/2 cup of caster sugar
Zest of 1 lemon
Juice of 4 lemons
1 and 1/2 cups of thickened cream
Vanilla bean deseeded
Garnish mint, double cream or ice cream

1. Press pastry into 4 small tart 10 cm round pans, place 1/2 cup of uncooked rice on top to weigh down the pastry. Blind bake pastry in pre-heated oven at 160C for 10 - 15 minutes
2. Once browned, remove from oven and allow to cool
3. To make berry compote, add red wine, sugar and Sweet Balsamic Reduction to a saucepan and moderately reduce down. Add berries. Bring to simmer then take off heat to cool down
4. To make custard add eggs and sugar to a bowl, whisk together. Add a zest of lemon, lemon juice, cream and vanilla bean. Continue to whisk together until well combined
5. Pour custard into each pastry tart and bake in pre-heated oven at 160C for 10 - 15 minutes
6. Once cooled drizzle compote over tarts. Garnish with mint, ice-cream or cream and serve

Eat Well. Live Well. Happy Eating.