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Summer Berry Tart

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  • Cooking Time
    15 minutes
  • Serves
    8-10
  • Difficulty
    Easy

Ingredients

  • 450g Puhoi Valley Authentic Greek Raspberry and Boysenberry Compote Yoghurt
  • 250g Puhoi Valley Authentic Greek Natural yoghurt
  • 2 Tbsp Strawberry jam
  • 1 packet Butter puff pastry (or flaky puff pastry)
  • To garnish Fresh fruit

Method

  1. Preheat oven to 180c fan bake.

  2. Place two sheets of pastry on an oven tray and overlap the middle so they join into a long rectangle shape.

  3. Put jam in a bowl and heat for 30 seconds, brush over the base of the pastry and bake for 15 minutes or until golden brown.

  4. Let the pastry cool down and chop up strawberries. Pour the yoghurts into a bowl and mix together.

  5. Once the pastry is cooled, sweep the yoghurts all over the top and then spread the fresh fruit evenly over it.