Shortcrust slice with blueberries

Name: Shortcrust slice with blueberries
Prep time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 1 tsp bourbon vanilla powder; 2 tbsp icing sugar; 250 g mascarpone; 1 dl full cream; 1 organic lemons; 250 g blueberries; 2 sprig peppermint; 1 rolled shortcrust pastry

Total: 25 min. | Active: 10 min.

vegetarian

580 Likes

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.

Claudia - stylingqueen

Ingredients

for 8 pieces

To blind bake the pastry
1	rolled shortcrust pastry

Topping
250 g	mascarpone
1 dl	full cream
2 tbsp	icing sugar
1 tsp	bourbon vanilla powder
250 g	blueberries, halved
1	organic lemon, use grated zest only
2 sprig	peppermint, finely chopped

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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