Shortcrust slice with blueberries

Shortcrust slice with blueberries

Total: 25 Min. | Active: 10 Min.
vegetarian
Nutritional value / piece: 369 kcal
, Fat: 27 g
, Carbohydrate: 26 g
, Protein: 5 g

This recipe for shortcrust slices is quick, easy and bang on trend. I don't particularly want to stand in front of a hot oven for hours in the summer. But neither do I want to miss out on the heavenly combination of shortcrust pastry and fresh blueberries. These little treats can be prepared in advance and served up in a jiffy.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To blind bake the pastry

1 rolled shortcrust pastry

Topping

250g Mascarpone
1dl full cream
2tbsp icing sugar
1tsp bourbon vanilla powder
250g blueberries, halved
1 organic lemon, use grated zest only
2sprigs peppermint, finely chopped
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How it's done

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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