Raspberry Summer Tart
Raspberry & Cream ice cream with raspberry tart and curd cheese.
Mövenpick Raspberry & Cream
4 mini puff filo pastry squares
A little butter
8-12 tablespoons of soft white cheese, ¾ fat
200 g raspberries
8-12 tablespoons of red berry coulis
4 large scoops of Mövenpick Raspberry & Cream
Some chopped pistachios
Raspberry Summer Tart:
Cut 8-12 circles each 10-12 cm in diameter in the filo or puff pastry, using a cutter mold. Spread some butter over each of the circles and stack them up. Place on a tray covered with wax paper and cook for 8-10 minutes on the middle shelf of an oven preheated to 190˚ C. Remove from the oven and leave to cool. Spread the soft white cheese on the pastry, then cover with raspberries. Dust lightly with caster sugar.
Garnish with the berry coulis and pistachios. Serve the raspberry tart on a plate with a scoop of Mövenpick Raspberry & Cream ice cream.