Berry tarts

Berry tarts

Total: 2 hr 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 654 kcal
, Fat: 48 g
, Carbohydrate: 46 g
, Protein: 8 g

Ingredients

4 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@bettybossi.ch

Berry compote

200 g blueberries
100 g blackberries
4 tbsp sugar
1 tbsp lemon juice

Tarts

100 g chocolate biscuits (e.g. Gran Cereale chocolate)
1 tbsp cocoa powder
50 g butter, melted
250 g Mascarpone
3 tbsp sugar
1 organic lemon, use a little grated zest and 1 tbsp of juice

To serve

50 g blueberries
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Utensils

4 cookie cutters (each approx. 7 cm in diameter)

How it's done

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Berry compote

Mix the berries, sugar and lemon juice in a pan, bring to the boil, simmer over a low heat for approx. 5 mins. Leave the compote to cool.

Tarts

Blitz the cookies in a food processor, mix with the cocoa powder and butter. Place a cookie cutter on each plate, divide the mixture between the cookie cutters, press down firmly with a glass. Combine the mascarpone, sugar, lemon zest and lemon juice, spread on top of the biscuit bases. Top with half of the berry compote, set the rest aside. Cover the tarts and chill for approx. 2 hrs.

To serve

Carefully loosen the tarts from the cutters using the tip of a knife, remove the cutters. Serve with the reserved berry compote and blueberries.

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