This delightful tart has a sweet pastry base, crème pâtissière filling and is topped with a selection of fresh seasonal berries. We used raspberries, blackberries, strawberries and redcurrants but you could use any combination. Save the egg whites from this recipe to make meringue or gluten free bread on another day.
190°C, Fan 170°C, 375°F, Gas 5
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