Raspberry & Cuberdon Cream Trendy Tartlet

Cuberdon Cream and Raspberry Trendy Tart

As we draw closer to October and Autumn looms, we are all just trying to extract every ounce of the summer still left that we can.

The kids are back in school, the holidays are over and the tourist season is coming to an end.

But why not cling on to that summer feeling with this amazing ‘Cuberdon Cream and Raspberry Trendy Tart’

It is the perfect contrast between tangy and sweet and is incredibly easy to make.

If you are like us you may be wondering what cuberdon is exactly?

Cuberdon is a popular Belgian candy made in a conical shape made from raspberry and chocolate. It is famed for it’s interesting texture with a crunchy outer shell and a gooey, berry filling.

If you do not have Cuberdon readily available you can simply substitute it with Turkish Delight Chocolate (or any raspberry chocolate that you prefer). Not only is this a perfect flavour pairing, it also adds an element of an Autumnal taste that will allow you to create this recipe all the way through to Christmas.

Texturally this will not effect the recipe majorly as the cuberdon is blended anyway.

Ingredients:

6 Pidy Trendy tartlets 8cm

100g Cuberdons

200ml of cream

2 egg whites

Raspberries

Atsina Cress (garden cress)

Methods:

1. Gently heat the cream in the Thermomix. Add the Cuberdons or Turkish Delight and stir until the candies have completely melted into the cream.
2. Beat the egg whites until stiff and add them to the warm mixture. Gently stir until smooth and homogeneous.
3. Place some raspberries in the tartlets.
4. Divide the cream over the tartlets and keep in the fridge for 2 hours.
5. Decorate with Atsina cress.