Harry's Berries Tart Recipe

Make dough

In a food processor or large bowl, pulse flour, icing sugar, ground black pepper, and salt to combine. Add cold cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized bits. Add the egg yolk and cold water and pulse/ mix just until the dough begins to come together. Do not overwork.

Chill & roll

Turn dough onto plastic wrap, press into a disk, wrap and refrigerate for at least 30 minutes (up to 2 hours). Lightly flour surface, roll dough to about 1/8-inch thick, and line a 9-inch tart pan with removable bottom. Trim excess and press dough firmly into edges.

Blind bake

Prick the bottom lightly with a fork, chill the lined tart shell 15 minutes in fridge. Preheat oven to 350°F (175°C). Line shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake another 8–10 minutes until edges are golden and crisp. Cool completely on a rack.

In a small skillet over medium heat, melt butter then add honey and brown sugar. Stir until sugar dissolves and mixture bubbles lightly, about 1–2 minutes. Add puffed rice and salt; stir to coat evenly. Toast for 2–3 minutes until fragrant, then remove from heat and let cool slightly.

Press the toasted puffed rice mixture into the bottom of the cooled baked tart shell forming a compact layer (about 1/4–1/3 inch). Use the back of a spoon or a flat-bottomed measuring cup. Chill the shell with the base in the refrigerator while you prepare the inserts and mousse, about 15 minutes, to set the layer.

Place chopped strawberries and granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until strawberries break down and release juices, about 6–8 minutes.

Mix the agar-agar powder with 2 tablespoons cold water in a small bowl and let sit for 2–3 minutes to bloom. Add lemon juice to the strawberry mixture; bring to a gentle simmer. Whisk in the bloomed agar-agar, continue simmering for 1–2 minutes to activate, then remove from heat.

Puree the mixture with an immersion blender or in a blender until smooth. Strain through a fine-mesh sieve to remove seeds for a silky insert. Let the mixture cool slightly (to about 120°F/50°C) so it starts to thicken but remains pourable.

Place a ring of parchment or acetate inside the tart shell if you want a distinct round insert, or use a small round silicone mold (about 5–6 inches) to set the insert separately. Pour about 3/4 cup of the strawberry gelée into the center of the tart shell (or into the mold) leaving room for mousse around it. Chill in refrigerator until fully set, about 30–45 minutes. If using a separate mold, unmold and place the set insert onto the chilled rice-crispy base later.

Bloom gelatin: sprinkle gelatin over 2 tablespoons cold water in a small bowl and let sit 5 minutes. Warm gently (microwave briefly 8–10 seconds or in a small saucepan) until fully dissolved; do not boil.

In a mixing bowl, whisk together fromage blanc, granulated sugar, and vanilla extract until smooth. Stir in the dissolved gelatin until fully incorporated and smooth. If mixture feels warm, cool slightly in the refrigerator but do not let it set.

Whip heavy cream to soft-medium peaks. Gently fold one-third of the whipped cream into the fromage blanc mixture to lighten it, then fold in the remaining cream in two additions until homogeneous and airy, taking care not to deflate the mousse.

Remove the tart shell with the chilled toasted rice base and the set strawberry insert (if set separately, place it in center). Spoon or pipe the fromage blanc mousse around and over the strawberry insert to fill the tart, smoothing the top. Leave the surface slightly domed or smooth as desired. Chill the assembled tart 2–3 hours (or until mousse is set).

Toast the Sichuan peppercorns in a dry skillet over medium heat for 1 minute until fragrant – do not burn. Immediately transfer to a mortar and pestle or spice grinder and gently crush to a coarse texture. Combine crushed Sichuan peppercorns with coarsely cracked black pepper.

When the mousse is set, arrange the fresh Harry's berries over the center and around the tart as desired. Lightly dust berries with the caster sugar to add shine and subtle sweetness. Sprinkle the toasted Sichuan/black pepper mixture sparingly over the berries so the floral numbing notes complement fruit — aim for an even, light scattering.

If using, warm and strain the neutral glaze or apricot jam, thin slightly with a teaspoon of water if needed, and brush a thin glaze over fruits to give shine and help preservation. Zest lemon over the top very lightly if using, for brightness.

Run a warm knife around the tart ring if needed and remove tart rim. Transfer the tart to a serving plate. Chill until ready to serve; for best texture serve chilled but not straight from the freezer (20–30 minutes out of fridge softens mousse slightly).

Slice with a hot, dry knife between cuts (wipe clean between slices) and serve. Leftovers can be refrigerated up to 2 days; expect the toasted rice base to soften over time.