Name: Rustic berry tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 1/4 cup all-purpose flour; 1/2 tsp Baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 1/4 cup granulated sugar; 2 lemons zested; 1 orange zested; 2 large eggs; 3/4 cup olive oil; 1/2 cup Buttermilk; 1/4 cup strong black coffee or Vin Santo; 2 phyllo pastry sheets sweet, storebought; 1 cup frozen berries; whipped cream or mascarpone cheese, to serve

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Ingredients (14)

1 1/4 cup	all-purpose flour
1/2 tsp	Baking powder
1/4 tsp	baking soda
1/4 tsp	salt
1 1/4 cup	granulated sugar
2	lemons — zested
1	orange — zested
2	large eggs
3/4 cup	olive oil
1/2 cup	Buttermilk
1/4 cup	strong black coffee — or Vin Santo
2	phyllo pastry sheets — sweet, storebought
1 cup	frozen berries
	whipped cream — or mascarpone cheese, to serve

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Method:

Preheat the oven to 180°C. Coat your Le Creuset 30cm Signature Buffet Casserole with nonstick spray and line with a parchment paper if you wish to do so.

Whisk together flour, baking powder, baking soda and salt in a medium bowl.

In another bowl, whisk together the sugar, lemon zest and orange zest. Add the egg and whisk until combined. Whisk in the oil, buttermilk and Vin Santo (or coffee). Add the dry ingredients to the wet mixture and mix until smooth.

Pour the batter into the prepared Signature Buffet Casserole. Sprinkle over the frozen berries.

Brush the phyllo pastry with melted butter. Place pieces of phyllo in the centre, making sure that they stick up out of the batter.

Bake for 35-40 minutes until golden brown and a tester inserted into the centre of the tart comes out clean. Leave the tart to cool on a wire rack.

Serve with whipped cream or mascarpone cheese.