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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Sweet pastry 1. Cream butter and sugar in bowl of a freestanding mixer using a paddle attachment, until pale and creamy (6-8 minutes). 2. Add eggs, one at a time, beating well between each addition. 3. Once eggs are combined, mix in flour and salt. 4. Turn out onto a work surface and knead lightly until a dough forms. 5. Pat into a flat disc, wrap in cling wrap and refrigerate to rest for 30 minutes. 6. Roll pastry 3mm thick. Invert pastry into a 30cm diameter round tart tin and press pastry into edges, allowing it to overhang slightly. Refrigerate to rest for 30 minutes. 7. Preheat oven on Intensive Bake at 160°C. 8. Place a layer of baking paper inside the pastry, and top with ceramic baking beans, dried pulses or rice. Place into the oven on shelf position 1 and blind bake for 45 minutes, or until pale golden. 9. Remove paper and weights, brush with egg wash and bake for 5 minutes, or until crisp. Cool on a wire rack and trim excess pastry. Sponge cake 1. Preheat oven on Fan Plus at 160°C. 2. Butter and flour a 20cm diameter cake tin. 3. Sift flour and a pinch of salt into a bowl. 4. Beat butter in a bowl of a freestanding mixer using a paddle attachment, until pale and creamy. Add sugar and beat until smooth and light. 5. Add eggs one at time, beating well between additions and scraping down sides of bowl. 6. Transfer mixture into a large bowl, sift in flour, folding to combine between additions and then fold in vanilla. 7. Pour mixture into cake tin, smooth the top and bake for approximately 18 minutes, or until golden brown. Turn out onto a wire rack to cool. 8. Once cool, cut into 1cm cubes. Place back into oven and select Fan Plus at 100°C, select Crisp function if available. Dry the cubes for 1 hour. 9. Once dried, cool and dust with sweetened cocoa powder. 200g raspberries 200g cherries 150g blackberries 200g strawberries 1 cup almonds, sliced, toasted Icing sugar Whipped cream Sweet pastry 250g butter 200g caster sugar 2 eggs 650g plain flour ½ tsp fine salt 1 egg, lightly beaten, for egg wash Sponge cake 120g self-raising flour 120g unsalted butter, chopped, softened 120g caster sugar 2 eggs ½ vanilla bean, scraped Sweetened cocoa powder, to dust Sherry jelly 750ml amontillado sherry 260g caster sugar 160g frozen raspberries 6 gelatine leaves, bloomed in cold water Vanilla custard 180g caster sugar 120g egg yolks (approximately 8-10 eggs) 2 tbsp cornflour 500ml milk 300ml pouring cream ½ vanilla bean 3 gelatine leaves, bloomed in cold water Italian meringue 200g sugar ½ cup water 4 egg whites, room temperature ½ tsp cream of tartar Cooking programme Fan Plus, Intensive Bake, Steam and Induction Serves 10 Preparation time 4 hours Cooking time 2 hours 20 minutes MI CHAEL MERED I TH ’ S TR I FLE BERRY TART 38.