What is the perfect end to a summer meal among family or friend? A slice of delicious fruity tart of course! I have prepared three super easy recipes 🙂 Enjoy 🙂
Let’s start with shortbread pastry
1/2 kg flour
125 g butter
125 g margarine
60 g lard
6 spoons cold water
1/2 tsp salt
Put the flour and salt in a large bowl and add the cubes of butter, margarine and lard. Use your fingertips to rub the butter into the flour. Try to work quickly – you don’t want to work pastry too much or it will become elastic and chewy, not crumbly and short. Stir in cold water to bind the dough together. Cut it in half and wrap the dough in clingfilm and chill for at least 30 min before using. Another half you can freeze.
After 30 minutes, remove it from the refrigerator and let it warm up a little. Roll one half of the pastry out on a lightly floured board and transfer to pie/tart/quiche pan. Using fork make halls in pastry and bake in 180C for approx. 20-30 min.
250 g mascarpone
1/3 cup sugar
orange and lemon peel
thin slices of apples
Combine mascarpone, egg and sugar. Add orange and lemon zest. Then add very thin slices of apples. Pour mixture on pre-baked shortbread pastry and sprinkle with almond flakes. Bake approx. 20 min.
100 g dark chocolate
1 ripe avocado
1/2 can coconut milk
3 teaspoons gelatin
coconut flakes or desiccated coconut
Dissolve gelatin in 1/4 cup of hot water. Melt dark chocolate. Add coconut milk, agave syrup and avocado – blend all ingredients until smooth. Add gelatin, mix again and pour chocolate filling on pre-baked shortbread pastry. Decorate tart with sliced strawberries and sprinkle with coconut flakes. Keep in the fridge for 1 night before serving.
250 g mascarpone
250 – 300 ml double cream or whipping cream
clear glaze (Dr Oetker)
Whip cream to nice fluffy consistency. Mix mascarpone with sugar and combine with whipped cream. Pour it on pre-baked shortbread pastry. Decorate with fruits. To make your tart even more beautiful, try clear glaze over your fresh fruit toppings. It is easy to prepare – simply boil with sugar and your choice of fruit juice or water, cool, and spoon over your dessert. Keep your tart refrigerated.