Berrylicious Spiced Cookie Tart

Method

1. Place the berries in a medium saucepan with sugar and bring to a simmer.
2. Combine the 30g cornstarch with 50g of water to make a slurry
3. Pour the slurry into the bubbling berries.
4. Cook for 1-2 minutes or until the mixture thickens
5. Remove the berries from the heat and stir in the zest of one lemon and the lemon juice

1. In a mixing bowl, combine SwissBake® Holiday Cookies Mix with refined flour, water & unsalted butter
2. Using a paddle attachment on a planetary mixer, mix on slow speed for 1 minute
3. Scrape down the mixture and mix again on medium speed for 2 minutes
4. Once the dough is formed, wrap it in cling film and refrigerate for 15 minutes
5. Roll the dough between two sheets of parchment paper into a 12-inch circle.
6. Remove the top sheet of parchment paper.
7. Using the remaining parchment to support it, transfer the dough to the prepared pan, pressing it down into the bottom and up the sides.
8. Remove the parchment and trim the edges flush with the pan edges, using dough scraps to patch any cracks or thin spots.
9. Freeze until firm, about 20 minutes
10. Preheat the oven to 175°C [350°F] and spray a round removable bottom tart pan with baking spray and flour.
11. Top the prepared crust with a piece of parchment paper, letting the ends extend over the edges of the pan and add pie weights.
12. Bake until the edges look dry, which takes 15 to 20 minutes. Carefully remove the parchment and weights
13. Bake until the inside of the crust is dry and set, for 7 to 12 minutes more
14. Let the crust cool completely in the pan on a wire rack
15. Once the tart is cooled, pipe the berry filling onto the base of the cookie tart and finish it with a garnish of white chocolate.