Mixed berry tarts
A simple summer dessert with low potassium berries.
Chef
Ingredients
110g puff pastry
20g icing sugar
110g low fat fromage frais
350g fresh mixed berries – we’ve used 150g blueberries, 100g strawberries (halved or quartered depending on size), 50g cherries (de-stoned and cut in half) and 50g blackberries
Method
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Step 1
Preheat the oven to 200°C / 180°C fan / gas mark 6. Line a baking tray with greaseproof paper. Divide the puff pastry into four equal five inch by five inch squares and place them onto the baking tray.
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Step 2
With a sharp knife, score about five millimetres inside the edge of each pastry square. Place the tray of pastry squares into oven and cook for 12 minutes, until they are slightly risen and golden. Remove from the oven and allow them to cool.
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Step 3
In a large bowl, beat the icing sugar into the fromage frais with a spoon.
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Step 4
Push down on the centre of the pastry cases to make room for the filling. Divide the icing sugar and fromage frais mixture between the tarts, top with the berries and dust the tarts with icing sugar to serve.
Food facts
The main sources of carbohydrate in this dish are the pastry, sugar and fruit. Values have been provided for those trained in insulin adjustment.
Blueberries are low in potassium, so we’ve used them in the highest quantity. The other berries are slightly higher in potassium, so are used in smaller amounts.
There is some phosphate present in the pasty and fromage frais. If you have been prescribed a phosphate binder, take them with this dish.
This is a low protein dessert. If you have been advised to increase your protein intake, you could double the amount of fromage frais.
Use gluten-free puff pastry.
Use an oat-based crème fraiche instead of fromage frais.
Consider omitting the icing sugar or replacing it with a powdered sweetener to reduce the sugar content. If you are following a low-fat diet, you may wish to enjoy the fruit and fromage frais without the pastry.
Using frozen berries may be cheaper. Defrost and drain any juice before using.
Cooked pastry cases will keep for three days in an airtight container. Serve with the fresh fromage frais and berries.
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