Shortcrust slice with blueberries


Total time: 25m
Preparation Time: 10m

Servings
For 8 piece


Author

Claudia - stylingqueen


Nutritional Information

Contains 369 Kcal, 5g Protein, 26g Carbohydrates, 27g Fat


Ingredients

  • To blind bake the pastry
  • 1 rolled shortcrust pastry
  • Topping
  • 250 g Mascarpone
  • 1 dl full cream
  • 2 tbsp icing sugar
  • 1 tsp bourbon vanilla powder
  • 250 g blueberries, halved
  • 1 organic lemon, use grated zest only
  • 2 sprigs peppermint, finely chopped

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Instructions

  • To blind bake the pastry

    Roll out the dough, lay on a baking tray with the baking paper, cut into 8 equal pieces. Blind bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.
  • Topping

    Whisk the mascarpone, cream, icing sugar and vanilla until smooth. Spread the mascarpone cream on top of the pastry slices, top with the blueberries, decorate with the lemon zest and mint.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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