Cloudberry Tart
This is a Canadian Foodie Original Recipe developed and designed specifically to celebrate the opportunity afforded me by my friend and local dietician, Emily Mardell, who provided the berries. This recipe is a celebration of the cloudberry, friendship and Canadian food. The Cloudberry flavour is very intense and a great way to introduce you to its splendour.
Servings: 2 8 inch tarts
Ingredients
Ingredients:
- Two baked sweet paste shells
- Batch of Pastry Cream
- 2 cups cloudberry puree gelatin
- Batch of Cloudberry Whipped Cream in pastry bag with wide circle tip
- ½ cup fresh or thawed cloudberries for garnish
- mint for garnish optional
Instructions
Instructions:
- Divide pastry cream equally between two tart shells (there will be leftovers); smooth surface and chill 30 minutes, or more
- Gently spoon ½ puree over pastry cream on each tart; smooth surface and chill 2 hours
- Decorate each tart with Cloudberry Whipped Cream, fresh berries and mint; or, f presenting whole, mound cream in middle, piling berries on top of each, garnishing with mint OR plate each slice with a dollop of cloudberry whipped cream garnishing each with berries and mint
Notes
The cloudberry (or bake apple) is a wild berry that grows in Newfoundland. The plucking season is very short, it is difficult to find and is always hand harvested - therefore precious to those that gather it. It is expensive to buy and labour intensive to harvest. Every bite is appreciated. Every taste is celebrated and cloudberry season is a happy time. This is a recipe to make with and for those you love.