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Berry Tarts with Honey Biscuits

This dessert has all the elements of high tea delights: a biscuit, cream and fruit all in a sumptuous tart!

Makes 8 individual tarts

Ingredients

  • Crust:
    • 1 ½ cups graham crumbs
    • 3 Tbsp sugar
    • 3 Tbsp unsalted butter, melted and cooled slightly
    • 1 egg white
  • Cream:
    • 2/3 cup sour cream
    • ¼ cup packed brown sugar
    • ½ tsp vanilla extract
  • Fruit:
    • 3 cups fresh mixed berries
    • ½ cup raspberry jam
    • Honey Biscuit:
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • ¼ cup cool butter, cut into pieces
    • 1/3 cup buttermilk
    • ¼ cup honey
    • 1 large egg
    • 2 tsp vanilla extract
    • 1 egg yolk mixed with 2 Tbsp water, for brushing
    • icing sugar for dusting

Method

  1. For the graham crust, preheat the oven to 350 °F and place 8 individual ungreased removable bottom tart tins on a parchment lined baking tray. Stir the graham crumbs and sugar and then mix in the butter and egg white until evenly blended. Divide this between the tart shells and press into the tins, coming up the sides. Bake for 10 minutes and cool while preparing the fillings. Increase the oven temperature to 375 °F.
  2. For the cream layer, stir the sour cream, brown sugar and vanilla and set aside.
  3. For the fruit, stir the berries with the jam and set aside.
  4. For the biscuit, sift the flour, baking powder, baking soda and salt in a bowl. Cut in the butter until the butter pieces are small and barely visible. In a separate bowl, whisk the buttermilk, honey, egg and vanilla and stir this into the flour, turning out onto a work surface to bring together. Roll out the biscuit to just over ½-inch thick and cut 8 biscuits that are just under the diameter of the tart shells.
  5. To assemble the tarts, spoon the sour cream filling into each of the tart shells and spread gently. Top the cream with the fruit and then place a biscuit on top of each. Brush the biscuits with egg wash and bake the tarts for 15 to 18 minutes until golden brown. Cool the tarts to room temperature and dust with icing sugar before serving.