Fresh fruit tartlet with skyr cream

Ingredients

For 1 serving

• All-purpose flour22 g
• Butter5 g
• Sugar5 g
• Eggs8 g
• Skyr90 g
• Honey6 g
• Vanilla extract1 ml
• Kiwi0.5
• Strawberries30 g

Contains: gluten, lactose, eggs,

In season: June – August

Method

1. Preheat a conventional oven to 180 °C.
2. In a bowl mix the plain flour and sugar, add the cold butter in small cubes and rub in with your fingertips until sandy, then add the egg and knead quickly until the pastry holds together.
3. Roll it out between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base well; blind-bake for 15 minutes, until the case is golden, and let it cool completely.
4. Meanwhile mix the skyr with the honey and vanilla extract until smooth.
5. Peel the kiwi and slice it; wash and hull the strawberries, pat them dry and slice them.
6. Fill the cooled case with the cream, decorate with the kiwi and strawberries and serve straight away.