Fruity Delight

 

A really scrumptious dessert. A shortbread base is topped with a light, creamy cheese mixture, topped with glazed raspberries and strawberries and then dusted with icing sugar.

 

Fruity Delight
Prepares: 8 servings
 
  • Preparation time: 30 minutes
  • Standing time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • For the base
  • 120g (4 oz) plain flour/cake and pastry flour (1 cup less 1½ tbsp)
  • 28g (1 oz) icing/powdered sugar (3 tbsp)
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 1 egg yolk

  • For the topping
  • 225g (8 oz) full-fat cream cheese (1 cup)
  • 200ml crème fraîche
  • 2 tbsp icing/powdered sugar
  • a few drops of vanilla extract
  • 170g (6 oz) strawberries, washed and hulled
  • 170g (6 oz) raspberries, washed (1⅓ cups)
  • 2 tbsp redcurrant jelly
  • icing/powdered sugar to dust


  1. Method
  2. For the base
  3. Sift the flour and icing sugar into a bowl.

  4. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.

  5. Now gradually add enough egg yolk, a little at a time, until the mixture starts to bind together. Using a palette knife to bring the mixture together will keep the dough light. Once it is binding together then knead lightly to form a ball.

  6. Roll out the dough to a 20cm (8 inch) round, then lift onto a baking sheet. Decorate round the edge of the dough using the tines of a fork and prick the centre. Using a knife, mark the pastry lightly into 8 equal sections.

  7. Chill while preheating the oven to 180°C (350°F) (gas 4).

  8. Bake the base for 15 minutes until just starting to brown. Re-mark the sections while it is still hot to make it easier for serving. Then cool on a wire rack.

  9. For the topping
  10. Put the redcurrant jelly in a small pan and stir in 2 tablespoons of water. Gently heat to dissolve the jelly. Then leave it to cool while preparing the rest of the topping.

  11. Beat the cream cheese until it is smooth and creamy. Then beat in the crème fraîche, icing/powdered sugar, and vanilla extract until light and fluffy.

  12. Now spread over the shortbread base, inside the decorative edge. The marked sections should still be visible.

  13. If the strawberries are large, halve or quarter them so that the raspberries and strawberries are of a similar size. Toss together and then pile on top of the cream cheese mixture.

  14. Carefully brush the fruit with the cooled jelly and then, just before serving, dust with icing/powdered sugar.

Updated: October 26, 2019