Ingredients
Short crust pastry:
- 720g cake flour, wheat
- 60g castor sugar
- 600g butter,chilled
- 160ml water, cold
- 1ml green food colouring
- 5ml pistachio oil
- 15ml chamomile flowers, dried
Chamomile meringues:
- 1 egg white
- 55g castor sugar
- 15ml chamomile flowers
Orange curd:
- 200ml orange juice
- 1 orange, zest
- 80g castor sugar
- 4 egg yolks
- 60g butter, chilled
Chamomile crème:
- 67.5g cake flour, wheat, sifted
- 6 egg yolks
- 120g castor sugar
- 375ml milk
- 1 chamomile teabag
- 30ml chamomile, dried
- 250ml cream
Assembly:
- 200g gooseberries
- 3 kiwi fruit
- 1 orange
- 1 punnet strawberries
- 175g pomegranate rubies
- 300g grapes, red
- 150g blueberries
- 1 pastry disc
- 2 s-shaped pastry cut-outs
- 50g pistachio nuts, shelled
- 25g chocolate, white, baking
Pastry cut-outs:
- 100g short crust pastry
Equipment:
- 30cm round shallow flute springform tin
- 26cm round shallow flute springform tin
- 20cm round shallow flan flute springform tin
- 23cm round DEEP flute springform tin
- 10cm round base flute springform tin
- 9cmx4cm glass cylinder (separator)
Preparation method
Short crust pastry:
- Sift dry ingredients
- Add butter and combine until mixture resembles bread crumbs
- Add drop of food colouring and pistachio oil to water
- Add liquid ingredients to butter and flour
- When dough forms, knead until well combined
- Chill for 30 minutes.
- Pre-heat oven to 180 C
- Grease 4 fluted springform tart tins of varying sizes, as per equipment list
- Divide pastry into 4, roll out pastry
- Line tins with pastry and blind bake for 20-30 minutes, until golden
Chamomile meringues:
- Pre-heat oven to 150 C
- Whisk egg white to soft peaks, then gradually add in castor sugar
- Continue whisking until stiff peaks and sugar has dissolved
- Transfer meringue to piping bag and pipe 2 cm circles, using a star nozzle
- Sprinkle chamomile flowers over meringues
- Bake on a well greased oven tray for 20 minutes
Orange curd:
- Whisk, orange juice, orange zest, sugar and egg yolks, until light in colour
- Heat the mixture, stirring continuously, until thick
- Add butter
- When curd is glossy, remove from heat
- Allow to chill
Chamomile crème:
- Whisk flour, yolks and sugar, until light in colour
- Boil cream, milk, dried chamomile and chamomile teabag
- Temper eggs: whisk hot milk and egg mixture
- Heat the egg and milk mixture
- Stir continuously until thick
- Remove from heat, strain and allow to chill
- Whip cream and fold into cooled crème
Assembly:
- Place 30cm pastry shell onto a cake board
- Invert 23cm deep pastry shell and insert into 30cm pastry shell
- Pipe the chamomile crème into the 30cm pastry shell, then arrange grapes onto the crème
- Place the 26cm pastry shell onto the top of the 23cm pastry shell
- Place the 20cm pastry flan shell onto the base of the 23cm pastry shell
- Pipe the chamomile crème into the 26cm pastry shell, arrange the gooseberries onto crème
- Place glass cylinder in the centre of the 20cm pastry shell
- Pipe orange curd into the 20cm tart shell, around the cylinder
- Arrange strawberries, kiwi slices, pomegranate rubies and meringues
- Add kiwi halves, orange segments, strawberries and grapes into cylinder
- Place 15cm pastry circle onto the glass separator, using the white baking chocolate
- Insert s-shaped cut-outs onto the pastry circle, standing upright
- Position kiwi slices, meringues, pomegranate rubies and chamomile flowers
Pastry cut-outs:
- Roll out pastry to cover a 15cm circle, cut 2 slits into the pastry
- Roll out pastry, then cut 2 s-shaped pieces
- Bake at 180 C for 10-15 minutes