Traditional »Spritz Veneziano«
Venetians insist that their signature drink should only ever be mixed with »Select Aperitivo«....
Puff pastry tart with curd cheese and raspberries
Of course, you can top the tart with picture-perfect whole raspberries—but it’s more than twice as delicious with crushed ones.
Cooking time: 40 minutes
| Ingredients (6 servings) | ||
|---|---|---|
| 270 | g | (1 pack) Store-bought puff pastry, defrosted if frozen |
| 1 | Egg, lightly beaten | |
| 3 | tablespoon(s) | Powdered sugar |
| 250 | g | Raspberries |
| 500 | g | Cooking pot |
| 250 | ml | Sour cream |
| 2 | tablespoon(s) | Powdered sugar for the curd cream |
| Peel and juice of ½ lemon | ||
| 1 | teaspoon(s) | Vanilla extract |
- Line a large baking tray with baking paper. Place the dough on the tray and score a 2-centimeter-wide edge. Brush the edges with egg and sprinkle with 2 teaspoons of sugar. Bake for 15 to 20 minutes at 200 C° until the dough is puffed up and golden. Set aside and allow to cool slightly.
- Place the raspberries and the remaining sugar in a medium-sized bowl and mash lightly with a fork. Whisk together the curd cheese, sour cream, powdered sugar, lemon zest and juice and vanilla. Spoon the curd cream onto the pastry and garnish with the crushed raspberries and their juice.
