Summer 2026/2027 is here, and the effortlessly stylish Kaia Gerber graces the cover of Slim Magazine as our stunning cover star of the season! Inside, discover the latest celebrity fashion trends, delicious summer recipes, handcrafted cocktails, exclusive paparazzi snapshots, stylish home inspiration, health and wellness tips, weight-loss advice, and exciting prizes to be won. Step into summer with style, health and inspiration, only in Slim Magazine!
RECIPES
Images and text from Bourke Street Bakery by Paul Allam and David McGuinness, photography by Alan Benson. Murdoch Books RRP $49.99.
This is a delicious tart that makes a great barbecue-lunch dessert. It is best assembled at the last minute to ensure the crispest possible pastry shell.
The custard should be silky smooth and the berries of the best quality and perfectly ripe.
1 quantity sweet shortcrust pastry 750g (3 cups) crème pâtissière 20ml (1 tablespoon) Grand Marnier 80ml (1⁄3 cup) pouring (whipping) cream (35 percent fat) 250g strawberries, washed, hulled and halved 125g raspberries, washed 125g blueberries, washed 125g blackberries, washed
1. Roll out the pastry and use it to line twenty 8cm round fluted loose-based tart tins.
2. Set the pastry cases in the freezer for at least 20 minutes. Blind bake the tart cases in a preheated 200°C oven for 20–25 minutes, or until golden. Remove from the oven and allow to cool.
3. Put the crème pâttisiére and Grand Marnier in the bowl of an electric mixer fitted with a whisk attachment. Mix on high speed until smooth.
4. Whip the cream to soft peaks. Fold the whipped cream through the crème pâtissière mixture and place in the refrigerator for 1 hour to chill.
5. Spoon about 2 tablespoons of the custard mixture into each tart shell and arrange the mixed berries on top. Serve immediately.
62 SLIM-MAGAZINE SUMMER 2026/27