Tarts
For the shortcrust pastry:
For the cream filling:
For the fruit and jelly topping:
A delicious shortcrust pastry tart filled with smooth, creamy Gellwe Karpatka Cream, fresh strawberries and blueberries, all topped with a delicate layer of clear jelly. Light, fruity and beautifully colourful, this elegant dessert is surprisingly easy to prepare and makes a perfect centrepiece for summer gatherings and special occasions.
Combine the flour, cold butter, icing sugar and egg yolks in a mixing bowl. Quickly knead into a smooth dough, then refrigerate for approximately 30 minutes.
Line a tart tin with the chilled pastry, pressing it evenly into the base and sides. Bake until golden brown, then leave to cool completely.
Prepare the Gellwe Karpatka Cream Mix with 400 ml of cold milk, following the instructions on the packaging. Spread the prepared cream evenly over the cooled pastry base.
Wash and dry the strawberries and blueberries. Slice the strawberries as desired, then arrange the fruit over the cream layer.
Dissolve the Gellwe Clear Jelly in 500 ml of hot water and leave to cool. Once the jelly begins to thicken slightly, carefully pour it evenly over the fruit.
Refrigerate the tart for at least 2 hours, until the jelly has completely set. Serve chilled.
