Tartlets with skyr and berries from Val Venosta

Fresh temptations

A fresh and light dessert for any occasion. A crunchy base of cereal biscuits with a light cream of skyr and cream cheese enriched by the authentic flavors of strawberries, raspberries, blackberries, currants and blueberries from Val Venosta. These tartlets are easy to prepare and combine simplicity and taste in an irresistible way.
42 min.
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easy
 

Ingredients

for 6 tartlets (10 cm in diameter)

for the base
270 g cereal biscuits
130 g butter

for the berry sauce
50 g strawberries from Val Venosta
20 g raspberries from Val Venosta
20 g blackberries from Val Venosta
30 g blueberries from Val Venosta
30 g currants from Val Venosta
1 tbsp. sugar
1 tbsp. lemon juice

for the cream
230 g skyr
150 g cream cheese
80 g sugar
1 lemon (peel)
2 pinches of salt

in addition
12 raspberries from Val Venosta
12 blackberries from Val Venosta
3 strawberries from Val Venosta
100 g blueberries from Val Venosta
6 bunches of currants from Val Venosta
Mint leaves
Powdered sugar
 
 
Print recipe

Preparation

Start by preparing the base that has to rest in the fridge. Afterwards, you can prepare the filling.

For the base
Crush the cereal biscuits in the mixer or crumble them in a food bag with the help of a rolling pin. Melt the butter in a small bowl and pour it over the biscuits. Knead the biscuit crumbles with the butter. Distribute the crumble mixture into 6 tartlet molds (ideally with removable bottom). Press the crumble mixture on the bottom and on the edges of the molds with your hands or a glass and place in the fridge for approx. 30 minutes.
For the berry sauce
Wash and clean strawberries, raspberries, blackberries, blueberries and currants. Put them in a saucepan and add sugar and lemon juice. Bring to a boil, remove from heat and blend everything with a hand blender. Return to the heat, bring back to a boil and allow to thicken a little for 3-4 minutes. Set aside to cool.
For the cream
Put the skyr, cream cheese, sugar, grated lemon zest and salt in a bowl. Mix everything well until you get a homogeneous cream.
Plating
Distribute the berry sauce on the tartlet bases. Then add the skyr cream and distribute it evenly. Place in the fridge for a few hours. Before serving, decorate the tartlets with previously washed and dried strawberries, raspberries, blackberries, blueberries and currants, mint leaves and powdered sugar.
 

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.
 
 

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All recipes from the Venosta Valley
In the Apples Paradise
The apple history begins in the Garden of Eden. And since then it has not lost any of its appeal. Not only does it look good to bite and it really tastes great, but it also makes our body well, and our Val Venosta apple producers know it not only from the saying "an apple a day keeps the doctor away". That's why they do everything possible every day to get the best out of their apples.
 
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