Strawberry and raspberry tart

Strawberries and raspberries are full of flavour and a wonderful combination for desserts. This tart is delicious served with dairy-free vanilla or strawberry ice cream
Ingredients (Serves 6)

For the sweet pastry
  • 200g/7oz plain flour
  • 2 pinches salt
  • 125g/41⁄2oz Pure Organic, Soya or Sunflower spread, softened
  • 50g/2oz caster sugar
  • 1 large egg, lightly beaten
For the filling
  • 125g/41⁄2oz strawberry jam
  • 1 tbsp kirsch
  • 450ml/16fl oz rice or soya milk
  • 50g/2oz caster sugar
  • 2 egg yolks
  • 1 egg
  • 60g/21⁄2oz white sugar
  • 30g/11⁄4oz cornflour
  • 30g/11⁄4oz Pure Organic, Soya or Sunflower spread
  • 1 tsp vanilla extract
  • Strawberries and raspberries

Preheat the oven to 190°C, 375°F, Gas 5 and lightly grease then line a 20cm/8in loosebottomed, fluted tart tin.

Sift the flour and salt into a bowl. Pulse the softened Pure and the sugar until light and fluffy. Gradually add the egg, taking care not to overmix. Add the flour and salt then whizz until a ball is formed. Flatten it slightly, wrap in clingfilm and chill for 20 minutes until firm.

On a floured board, roll the pastry into a 3mm/1⁄2in thick circle and gently press it into the prepared tin. Prick the bottom with a fork, cover and chill.

After half an hour, remove the pastry case from the fridge and line with baking parchment. Fill with baking beans and bake in the preheated oven for 20-25 minutes. Leave to cool and remove the paper and beans.

Meanwhile, heat the jam in a small pan over a gentle heat. Pass it through a strainer to remove any lumps, then stir in the kirsch. Leave to cool then spread a thin layer over the bottom and sides of the flan case.

To make the pastry cream, bring the milk and caster sugar to the boil over a medium heat in a heavy-based pan. Whisk the egg yolks and egg together. In a separate bowl, mix the remaining sugar and cornflour, then whisk into the eggs until smooth.

Drizzle the hot milk into the egg mixture in a thin stream, mixing so that you do not cook the eggs. Return the mixture to the saucepan and slowly bring to the boil, stirring constantly.

When it thickens, remove from the heat. Stir in the Pure and the vanilla extract. Pour into the pastry case and chill for 3 hours.

Slice the strawberries, then arrange them in alternating circles with the raspberries on top of the pastry cream. Serve the tart cut into slices.