Fresh Fruit Tart
This dessert is a cinch! It’s the perfect summer dessert and another of FiFi’s cheeky cheating cooking classes! Basically it’s about buying the pastry, cooking it as a base, filling it with yogurt or custard and topping it with divine fresh berries. Outrageously easy!
.
I packet of short crust pastry (The flat square sheets).
3 or 4 gorgeous mixed red berries.
A carton of vanilla Fruche or vanilla Yogurt (tastes just like Marscapone and not so fattening).
Icing sugar.
Grease and moisturize a baking tray or tart tin with butter.
Line the baking tray with the sheets of pastry right up to the edges so you can hold in the yogurt (join up the sheets with a little bit of water).
Prick the pastry with a fork all over so it doesn’t puff up when it’s cooked.
Whack into the oven and bake at 180 for 20 mins or until it’s just golden.
Don’t worry if it looks a bit rustic, a bit Boho chic: that’s the idea!
Let it cool completely and then take it out of the baking tray and pop on a chic white platter that you will serve it on. Who cares if it breaks a little (the tart I mean).
When it’s cool, fill the pastry shell about ½ way with the yogurt or cold custard.
Then gently pile up the fabulously chic red berries!
Wow! Look at that …so impressive! Takes you back to that country house in France doesn’t it?.
Feeling even more adventurous and have more time on your hands because that was so quick? Time to make this an Oscar winning dessert with a quick de la quick Coulis! (It’s incredibly easy: would I lie to you?).
Toss some chopped strawberries (maybe a punnet) in a saucepan on low heat.
Add some water to cover it and ½ a cup of sugar and mash the strawberries with a fork.
Cook them till the sugar dissolved and the Coulis is all soft and runny.
Add a dash of wine or vanilla essence to ‘joushi’ it up.
Remember you are not making jam (well you can if you want to!) so don’t cook it for long (maybe 5 mins: You want to be able to drizzle it doll)
Let the Coulis cool!
Just before you serve the old tart drizzle the Coulis over the fruit and sprinkle some icing sugar for a grand finale!
Voila! Remember let the yogurt dribble out of shell out on to the plate for a bit of added Je ne sais quoi! Delicieux!
Loading ...