Berry Tart Brûlée

A refined dessert with French finesse

  • 39001044 Berry Tart
  • 40 ml vanilla yoghurt
  • 40 g cream
  • 2 cl Grand Marnier
  • 50 g frozen raspberries
  • 40 g frozen mixed berries
  • 20 g icing sugar
  • 30 g brown sugar
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Step 1

Step 1

Take the Berry Tart out of the packaging. Whip the cream until stiff and mix together with vanilla yoghurt and Grand Marnier to make a fine cream. Purée the frozen raspberries into a smooth sauce using a hand-held blender. Spoon cream onto a plate and use the raspberry sauce to create decorative lines over the top.

Step 2

Step 2

Sprinkle the cake with brown sugar and carefully caramelise with a blow torch to create a golden-brown crust. Place the cake on top of the cream.

Step 3

Step 3

Scatter the mixed berries over the dessert and dust with icing sugar. Serve the dessert and enjoy.