A big thank you to Sarah from @sarahtannernz for creating this delicious ViBERi Blackcurrant and Lemon Tart 

INGREDIENTS 

PASTRY
1 1/2 cups flour
1/4 cup sugar, I used an organic raw sugar
100gm cold grass fed butter, grated or cut into cubes
2 tsp lemon juice
1 tsp ViBERi organic powder
1/4 cup chilled water

FILLING

1/3 cup almond meal

1 packet ViBERi organic frozen berries (available from selected supermarkets and Specialty stores)
1/3 cup sugar
2 tsp corn starch
20gm cold grass fed butter cubed

TO SERVE
Zest of 1 lemon and vanilla ice cream or yoghurt to serve

METHOD

Prepare the pastry first by placing all the ingredients in a food processor apart from the chilled water. You can do this by hand of course if time is on your side. Slowly pour in the chilled water while the processor is running and wait until you get a dough forming in the machine. Scoop out, wrap in cling film and place in the fridge to chill for 30 minutes.

Meanwhile preheat the oven to 180degC.

In a bowl, mix together the berries, sugar and corn starch.

When the time is up, bring out the pastry and place between two pieces of baking paper. Roll out to a rough circle, not too thin.
Take the top sheet of paper off. Sprinkle over the almond meal and place the berry mix on top, followed by the small amount of extra butter. Fold up the edges of the pastry to encase the berries.

Brush some melted butter or whisked egg on the outer edges of the pastry and sprinkle a little extra sugar on top.

Place on a baking tray and into the oven to bake for 40 minutes, or until the edges are browned and the berries are bubbling.

Serve warm with the lemon zest, and ice cream or yoghurt. It can be made the day before, left to cool, refrigerated, and warmed up the next day. Yum✨