When I had my girlfriends over for brunch I knew I had to do an amazing yet light dessert. (We had of course already gorged ourselves on my delicious brunch burgers so it had to be light!). I settled on an easy peasy puff pastry tart covered in berries & deliciousness.
Trust me when I say this is stupidly easy.
What you’ll need:
2 pieces of puff pastry
2 tubs of Philadelphia
1 vanilla seed pod
1 teaspoon of vanilla essence
1 punnet of strawberries
1 punnet of raspberries
1 punnet of blueberries
1 punnet of pomegranate arils
Handful of mint leaves
Icing sugar (for dusting)
Preheat the oven to 220° Celsius then get two pieces of puff pastry, let them defrost for around ten minutes & lay them down in your pan, overlapping in the middle. Roll up the edges so they form a rim & ‘dock’ the pastry which means to stab it repeatedly with a fork which is, admittedly, pretty darn fun. Then brush it with melted butter & pop in the oven for around 15 minutes or until it’s golden & flaky.
Empty the tubs of Philadelphia, scrape out the seeds of the vanilla pod & mix them & the teaspoon of vanilla essence up.
Smear that delightful mixture over your puff pastry base, making sure to lick your fingers when you invariably get them covered in the stuff!
Layer your berries on. I halved the strawberries but you can always put them on the tart whole. We appear to get ridiculously huge strawberries in Sydney so they would’ve looked rather strange whole.
Generously cover the tart with the rest of the berries so it looks like an amazingly beautiful bright cornucopia of loveliness.
Just look at it ^^
Now the fun part. Drizzle the maple syrup of the berries & please, don’t be stingy with the stuff. More is always more, when it comes to maple syrup.
Look at those gloriously gooey berries now!!
Scatter the mint leaves over the top. I didn’t want the maple syrup drizzled over them because they’d become soggy & I wanted the green of the leaves to stand out against the red of the berries.
Then dust with icing sugar.
See? How easy is that!
Bring it out to the table to a chorus of awed ‘oohs’ & ‘aahs’. I left the tart in the baking tin to add to the rustic charm that I was going for with this brunch.
Then simply chop it up into squares & serve & enjoy. The beautifully rich Philadelphia mixes stunningly with the sweet maple syrup & the tart berries & fresh mint leaves. All of this, on top of the cracking flaky puff pastry tart. Utter heaven on a plate! Go on, try it!