What is the best part of a meal? Of course,it has to be the dessert! On any given day, I can trade my entire meal for a decadent dessert.Filled with delicious fresh fruit, this tart is a light dessert that is appeasing to both the eye and the palate.
This recipe is an adaptation of Giada’s (Everyday Italian) Raspberry Almond Tart.
1 sheet of Pepperidge farm puff pastry (Thaw according to the package directions)
1 cup of whipped cream (You will find this in the frozen section near ice cream. Not the rediwhip spray)
1 egg lightly beaten
¼ cup powdered sugar
½ cup sliced/slivered almonds, toasted
1 cup fresh raspberries
1 cup blueberries
1 nectarine/peach sliced
1 tbsp of Almond syrup
Chocolate syrup and cocoa powder
Roll out the thawed pastry sheet and flour the sheet lightly. Cut ¾ inch wide strip from all the sides of the pastry sheet. Keep them aside.
Preheat the oven to 400F.Brush the sides with egg. Attach the strips on top of the edges such that it forms a shallow box/square.Brush the border with the egg. Poke holes on the sheet with a fork and bake it until golden brown. Mix the whipped cream, almond syrup and sugar well. Dont overdo it. Fold the almonds gently into the mixture. Spoon the mixture on the baked tart. Decorate with fruits. Drizzle with chocolate syrup and sift cocoa powder.Serve immediately.
This is my entry to the Sugar High Fridays, guest hosted by Mansi of funnfood, a brainchild of Jennifer of Domestic Goddess.