If you've read a few of my recipes, you'd notice I love making tarts. However many of them require a few steps, layers, and wait time. This one however, you can quickly whip up and have it ready to eat without so much waiting around. I made the gluten and grain free pastry this time as well. It's also quicker to prepare as there's no chill time, or blind baking involved.
Blueberries are relatively cheap this time of year, so use fresh, frozen ones will bleed into the cream, and not look as attractive. You could also use raspberries, or strawberries, but I like blueberries.
Ingredients (Serves 8 - 12):
- 1 gluten/grain free tart shell or 1 sweet pastry tart shell
- 500 grams mascarpone
- 1 tsp vanilla essence
- 2 tbsp brown sugar
- 1/2 cup of greek or plain unsweetened yogurt
- 2 punnets of fresh blueberries, at least 1 cup
- 1/3 cup coconut flakes, toasted in a dry pan
Method:
In a medium sized bowl, beat the mascarpone with a whisk.
Add vanilla essence and sugar (make sure there are no lumps in the sugar).
\Add yogurt, and whisk to combine.
Spread into the cooled tart shell.
Arrange the berries randomly over the top.
Toast coconut in a dry pan on a low heat, careful they can burn quickly.
Sprinkle over the top.
Slice and serve.
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