It’s a great dessert after a spicy curry and takes no time at all to put together.
1 pack shop bought sweet shortcrust pastry
300ml double cream
2 tbsp icing sugar
1 tsp vanilla bean extract
Assorted fruits; berries work well but you can use anything
Extra icing sugar to dust
Preheat oven to 180c
1. Roll out the pastry and cook in a tart tin according to packet details; 10-15 mins or until golden brown. Leave to cool.
2. Add the vanilla essence and icing sugar to the cream and whip to form soft peaks.
3. Once cool, fill the pastry case with the cream, spreading out to give a flat surface.
4. Top with cut fruit and dust with icing sugar.
So good for minimal effort, enjoy 😊