Happy summer, peeps! I’m sure, this time around the year you don’t want to spend too much time in the kitchen. But if you still need a festive dessert, I have the perfect recipe for you. I once found this berry tart in a Betty Bossi magazine (you Swiss know what I mean) and adapted it slightly to make it a bit lighter. Here’s how you take that summer dessert buffet to a whole new, elevated level:
1 round puff pastry sheet
300g low-fat curd
2,5dl single cream
5 tablespoons raw sugar
1 vanilla pod
Pinch of salt
2 packs of Dr. Oetker cream stabilizer
Preheat over to 220°C. Place pastry in pan, prick it all over with a fork, and sprinkle 2 tablespoons of raw sugar over it. Bake for 15 minutes and let it cool.
In a large bowl, add the curd, cream, 3 tablespoons of sugar, vanilla seeds, cream stabilizer, and salt. Whisk well until it thickens up. Pour the mixture into the cooled tart shell, top with the berries, and finish with a dust of icing sugar. C’est ça! Now look at that beauty:
Slice and serve immediately – doesn’t get much easier (and better) than that!