Method

Preheat the oven to 180 °C.

Prepare a 13 x 35 cm loose-bottomed rectangular tart pan.

Sweet Shortcrust Pastry
Place the flour, icing sugar, salt and butter into a food processor and pulse together until it resembles breadcrumbs. Add the egg yolks while the motor is running. Slowly add the water until the dough comes together. Remove from the food processor and press the pastry into a flat disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.

Roll out the pastry on a sheet of baking paper and flip it over into the tart pan, carefully easing it into the corners. Trim the edges, leaving about 2 mm over the top of the pan to allow for shrinkage (keep the excess pastry to one side). Line the pastry base with baking paper and fill with baking beans. Bake blind for 7 minutes, then remove the beans and baking paper and bake for a further 5 minutes. Roll the remaining pastry out on a sheet of baking paper and cut out snowflake shapes (use your desired shape cutter, this tart will work anytime of year).

Strawberry and Blueberry Filling
Mix all of the ingredients in a bowl. Spoon the mixture onto the tart base and top with the snowflake pastry cut outs.

Bake for 25–30 minutes until the pastry snowflakes are cooked.

Dust lightly with icing sugar and serve warm with ice cream or whipped cream.