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Benedikt Steinle | kitchenkonsulting.at
Home Food & Drinks Recipes Cooking Breakfast Tart

Breakfast Tart

Breakfast

Breakfast all day long—a dream come true. And when the craving for something sweet inevitably strikes, this fresh yogurt and fruit tart is exactly what you'll need.

Take:

Ingredients (1 servings)
1 Spelt puff pastry, approx. 30 x 15 cm
100 g Mascarpone
150 g Yogurt, natural
5 tablespoon(s) Powdered sugar
2 handful Lenses
2 handful Fruits of the season
1/2 Lemon
Powdered sugar for decoration
  • Preheat the oven to 180°C (conventional heat). Lightly butter an oblong tart pan and line it with the spelt puff pastry, pressing it gently into the corners and up the sides. Prick the base several times with a fork, then cover with lentils. This technique—known as blind baking—prevents the pastry from puffing up so the tart can be filled later.
  • Bake for about 12 minutes, until lightly golden. Meanwhile, wash and cut the seasonal fruit—we chose a fresh mix of berries. In a bowl, whisk together the mascarpone, yogurt, lemon juice, and powdered sugar into a homogeneous mass.
  • Remove the tart shell from the oven and let it cool completely. Spoon in the yogurt cream, spread evenly, and top generously with the prepared fruit. Finish with a light dusting of powdered sugar before serving.

Tip:

Good-quality puff pastry is readily available in the refrigerated section, making this tart even easier to prepare.

From: "Morgenstund" by Antonia Kögl & Benedikt Steinle, Dani Terbu & Barbara Haider—published by Pichler Verlag, www.styriabooks.at

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