Red fruits – chantilly

Red fruits – chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
5 tablespoons red-fruits jam
250g raspberries
200g redcurrants

White topping

Quantity Ingredient
150ml chilled cream
10g icing sugar

Method

  1. To make the base, follow the recipe for shortcrust pastry.
  2. To make the white topping, beat the cream using an electric mixer until firm peaks form. Sift the sugar into the cream and beat for a further few seconds until the sugar is well incorporated.
  3. Spread the jam onto the upper part of the base and arrange the raspberries and redcurrants in an alternating pattern on top. Spread the cream on the lower part and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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