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Summer berry and granadilla tart

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

500 g frozen butter puff pastry
1/2 cup creme fraiche
1/2 cup Greek yoghurt
strawberries or any summer berries, for serving
3 granadilla pulp

Method

Defrost the puff pastry. Preheat the oven to 180°C.

Grease a baking tray and lay the pastry in the tray to cover it completely, pressing in the edges to form a crust. Bake for 10–15 minutes, or until puffed up and golden. Remove from the oven and allow to cool.

Combine the crème fraîche and Greek yoghurt, then spoon onto the pastry base and top with berries and grandilla pulp.