Raspberry Summer Tart

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Raspberry & Cream ice cream with raspberry tart and curd cheese.

Ingredients

Mövenpick Raspberry & Cream

For 4

4 mini puff filo pastry squares
A little butter
8-12 tablespoons of soft white cheese, ¾ fat
200 g raspberries
8-12 tablespoons of red berry coulis
4 large scoops of Mövenpick Raspberry & Cream
Caster sugar
Some chopped pistachios

Preparation

Raspberry Summer Tart:
Cut 8-12 circles each 10-12 cm in diameter in the filo or puff pastry, using a cutter mold. Spread some butter over each of the circles and stack them up. Place on a tray covered with wax paper and cook for 8-10 minutes on the middle shelf of an oven preheated to 190˚ C. Remove from the oven and leave to cool. Spread the soft white cheese on the pastry, then cover with raspberries. Dust lightly with caster sugar.

Plating:
Garnish with the berry coulis and pistachios. Serve the raspberry tart on a plate with a scoop of Mövenpick Raspberry & Cream ice cream.