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Tiny Kitchen, S13 E4.
A tart that can sit on your finger tip is berry cute.
1 tablespoon milk
1/2 teaspoon cornstarch
1/4 teaspoon sugar
1 vanilla bean, split and scraped
1 wedge of lemon
1-inch piece of pie dough
1/4 teaspoon raspberry jam
1 raspberry, blackberry and strawberry
Mint leaf and whipped cream, for garnish
Add milk to a saucepan with sugar and cornstarch. Whisk to combine. Add vanilla bean and squeeze in lemon juice and add lemon zest. Transfer mixture to a dish and place in refrigerator to cool.
Roll out pie dough and press into pie pan. Fill with dried beans. Bake at 375 degrees for 8 minutes. Remove beans.
Spread a layer of jam on the pie crust and top with pudding. Top with fresh berries, whipped cream and a mint leaf.