Ingredients
Sweet Pastry
420 g / 14.8 oz Flour
250 g / 8.8 oz Dry butter
3 g / 0.11 oz Salt
130 g / 4.6 oz Powder sugar
85 g / 3 oz Almond Flour
50 g / 1.76 oz Eggs Almond Cream
120 g / 4.2 oz Eggs
150 g / 5.3 oz Almond Flour
150 g / 5.3 oz Sugar
150 g / 5.3 oz Butter

Berry Compote
400 g / 14 oz Raspberries pieces
135 g / 4.8 oz Raspberry Purée
75 g /2.65 oz Sugar
45 g /1.46 oz Hero Gel Clear (Neutral)

Fruit
800 g /28.2 oz Strawberries
300 g /10.5 oz Raspberries
150 g / 5.3 oz Redcurrants
150 g / 5.3 oz Blackcurrants

Preparation
Sweet Pastry
In a food processor crumble together flour, butter, salt, powder sugar and Almond Flour. Add eggs at once then place in a container and refrigerate. Almond Cream Using the mixers folder attachment, emulsify sugar, butter and Almond Flour. Add the eggs a little at a time on slow speed. Use immediately.

Berry Compote
Bring raspberry pieces, Raspberry Purée and sugar to a boil. Add Hero Gel Clear (Neutral) and bring back to the boil. Place in a container and refrigerate. Bake tart bases blind at 302°F/150°C.

Setting
Pipe in almond cream. Sprinkle with black currants and redcurrants and cook for 10 minutes at 338°F/170°C then cool. Pipe in berry compote, filling to the top. Arrange fruit on top then glaze and decorate.

Specialty Ingredients
#2196-192 HERO-Swiss STRAWBERRY GLAZE
#6929-299 HERO-Swiss RASPBERRY PURÉE
#6715-192 HERO-Swiss HERO GEL CLEAR (Neutral)
#90350 Almond Flour