inspiring, classy, timeless - Pouf! Magazine
inspiring, classy, timeless - Pouf! Magazine
inspiring, classy, timeless - Pouf! Magazine
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4 port<br />
4 savoyardi biscuits<br />
3 tbsp mascarpone<br />
1 tbsp creme fraiche<br />
1/2 tsp vanilla sugar<br />
3 tbsp lemon curd<br />
approximately 20 blackberries<br />
Icing sugar<br />
Dessert<br />
WINE & DINE<br />
BLACKBERRY TART WITH LEMON<br />
An elegant, yet easy dessert that makes<br />
a light and fresh end to this meal.<br />
The most difficult element in this recipe<br />
is to divide the savoyardi biscuits that<br />
are so deliciously delicate! Use a sharp,<br />
jagged knife.<br />
Gently halve the biscuits lengthwise.<br />
Mix the mascarpone with creme fraiche<br />
and vanilla sugar. Spread this on the bottom<br />
half of the biscuits.<br />
Spritz some lemon curd on the mascarpone<br />
mixture and top with blackberries.<br />
Put the lid on and dust with icing sugar.<br />
SERVE THIS<br />
WINE WELL<br />
CHILLED!<br />
To this I recommend<br />
a South African<br />
wine, Nederburg.<br />
67
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