Summer Berry Crinkle Cake

Method

1. 1
   Preheat oven to 180°C.
2. 2
   Grease the bottom of a tart dish or round cake tin with softened butter.
3. 3
   Fan fold each sheet of filo (or 2 sheets if using thinner pastry) as shown, twist the first into a rose shape and arrange the others around it, starting where the last one finished. Cover unused pastry with a tea towel to prevent drying.
4. 4
   Melt the butter (20-30 seconds in microwave) and brush it all over the pastry, including the sides, so it is fully coated.
5. 5
   Bake for about 15 minutes until golden, watching closely as different filo pastry cooks at different rates.
6. 6
   While the pastry is baking, prepare the custard by mixing together the double cream, eggs, sugar, and vanilla paste with a fork.
7. 7
   Once the tart is golden, remove from the oven and pour nearly all of the custard mixture over the pastry, starting in the middle. The middle section must be drenched so it cools properly.
8. 8
   Sprinkle the frozen berries over the custard, then pour the remaining custard over the berries.
9. 9
   Bake for another 30 minutes.
10. 10
    Drizzle honey over the warm cake before serving.