Forest berry tart
Ingredients
- 450 g pie crust
- 500 g fresh lingonberries
- 200 ml heavy cream
- 200 g cream cheese
- 150 g honey
- 100 ml cold water
- 50 g balsamic reduction
- 50 g potato starch
- 40 g cukura
- Svaigas ogas dekoram
Preparation video
Butter the round tart tin. Spread the pie crust in it, and place foil around the edge of the tin to prevent the edges of the dough from sticking. Bake the tart base in the oven at 180 C for 30 minutes.
Meanwhile, prepare the tart filling. Place the lingonberries in a saucepan, add the honey, balsamic reduction and heat, stirring occasionally, until the berries release their juice. Then add the potato starch dissolved in cold water, stirring constantly. Continue heating and stirring constantly until the mixture thickens. Leave to cool. Meanwhile, whip the cream with the sugar. Stir the cream cheese into the whipped cream.
Spread the whipped cream mixture evenly over the cooled pastry base. Carefully fold the cooked lingonberries over the top. Refrigerate the tart for one hour. Then garnish with fresh wild berries.
Preparation
Butter the round tart tin. Spread the pie crust in it, and place foil around the edge of the tin to prevent the edges of the dough from sticking. Bake the tart base in the oven at 180 C for 30 minutes.
Meanwhile, prepare the tart filling. Place the lingonberries in a saucepan, add the honey, balsamic reduction and heat, stirring occasionally, until the berries release their juice. Then add the potato starch dissolved in cold water, stirring constantly. Continue heating and stirring constantly until the mixture thickens. Leave to cool. Meanwhile, whip the cream with the sugar. Stir the cream cheese into the whipped cream.
Spread the whipped cream mixture evenly over the cooled pastry base. Carefully fold the cooked lingonberries over the top. Refrigerate the tart for one hour. Then garnish with fresh wild berries.
Forest berry tart
Ingredients
- 450 g pie crust
- 500 g fresh lingonberries
- 200 ml heavy cream
- 200 g cream cheese
- 150 g honey
- 100 ml cold water
- 50 g balsamic reduction
- 50 g potato starch
- 40 g cukura
- Svaigas ogas dekoram
Preparation
Butter the round tart tin. Spread the pie crust in it, and place foil around the edge of the tin to prevent the edges of the dough from sticking. Bake the tart base in the oven at 180 C for 30 minutes.
Meanwhile, prepare the tart filling. Place the lingonberries in a saucepan, add the honey, balsamic reduction and heat, stirring occasionally, until the berries release their juice. Then add the potato starch dissolved in cold water, stirring constantly. Continue heating and stirring constantly until the mixture thickens. Leave to cool. Meanwhile, whip the cream with the sugar. Stir the cream cheese into the whipped cream.
Spread the whipped cream mixture evenly over the cooled pastry base. Carefully fold the cooked lingonberries over the top. Refrigerate the tart for one hour. Then garnish with fresh wild berries.
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