Vanilla Summer Berry Mixed Tart with Toasted Coconut Flakes
Ingredients
- 1 pre-made sweet short-crust pastry tart case 20cm-22cm wide
- 200mL Bulla Crème Fraîche
- 300mL Bulla Thickened Cream
- 2 tsp vanilla bean paste
- 1 Tbsp sifted icing sugar, plus extra for dusting
- 1 orange, zested
- 300g mixed berries, raspberries, blueberries and strawberries (hulled and halved)
- 1 Tbsp coconut flakes, toasted
- 8-10 small mint leaves
Cooking Directions
- To make the filling put the Bulla Crème Fraîche, Bulla Thickened Cream, vanilla bean paste and icing sugar in a large bowl and mix on a medium speed with electric beaters until the mixture just holds soft peaks. Fold through the orange zest.
- Spread the cream mixture into the pastry case and level out.
- Decorate with the fruit, in a crescent shape so you can see the cream filling.
- Dust with icing sugar and sprinkle over the coconut flakes and mint leaves, adding a little more icing sugar if needed.
- Serve immediately.
Ingredients
- 1 pre-made sweet short-crust pastry tart case 20cm-22cm wide
- 200mL Bulla Crème Fraîche
- 300mL Bulla Thickened Cream
- 2 tsp vanilla bean paste
- 1 Tbsp sifted icing sugar, plus extra for dusting
- 1 orange, zested
- 300g mixed berries, raspberries, blueberries and strawberries (hulled and halved)
- 1 Tbsp coconut flakes, toasted
- 8-10 small mint leaves