prep: 35mins
cook: 1h 10mins


  • to make the cinnamon shortbread
  • 100g unsalted butter
  • 100g brown sugar
  • 50g caster sugar
  • 1 small egg
  • 190g plain flour
  • 3/4 tsp baking powder
  • 1 Tbsp cinnamon spice
  • to make the custard filling
  • 800mL Bulla Thickened Cream
  • 1 tsp vanilla extract
  • 60g custard powder
  • 200g caster sugar
  • 12 egg yolks
  • 200g fresh or frozen berries
  • to serve
  • Bulla Dollop Cream
  • pure icing sugar, for dusting

Kirsten Tibballs' Baked Berry Tart


  1. For the cinnamon shortbread, mix the butter and two sugars until the butter is smooth. Add the egg and milk. Mix in the sieved dry ingredients. Press into a neat flat square, wrap in plastic wrap and place in the fridge for one hour.
  2. Roll the pastry on a lightly dusted surface to a 4mm thickness and line a 250mm tart case. Line the pastry with baking paper and uncooked rice. Bake the pastry for 15 minutes at 180°C. Remove the rice and cook for a further 5 minutes.
  3. For the custard filling, boil 600ml of cream with the vanilla. In a separate bowl, whisk by hand the custard powder and caster sugar then add in the egg yolks and combine. Pour the boiled liquid into the egg yolks mixture, place it back on the heat and whisk until it comes to a boil. Sieve into a bowl - the mixture will look oily at this stage. Whisk 200ml of cream into the custard base. Cover with plastic wrap touching the surface and cool.
  4. Place the custard mixture into the tart shell and spread evenly. Scatter the Fresh Berries onto the surface of the tart. Place in the fridge for a minimum of one hour and then bake at 160°C for approximately 55-60 minutes.
  5. To serve, remove the tart casing as soon as you remove it from the oven. Dust with icing sugar and drizzle with Bulla Dollop Thick Cream.