Limoncello Raspberry Ripple

Raspberry Ripple Summer Tart
  • Serves 6 persons
  • Clock 20 minutes
  • Limoncello Raspberry Ripple

Summer on a plate anyone? Golden, flaky & delicious vegan puff pastry with topped with fresh raspberries and LiQ Limoncello Raspberry Ripple sorbet for a fruity kick.

  • 1 x 320g packet ready roll puff pastry
  • 2 x 200g fresh raspberries
  • 2 tablespoons agave syrup or honey
  • LiQ Limoncello Raspberry Ripple ice cream, to serve
  • Icing sugar, to serve (optional)
This is how you make it
  • Preheat oven to 180C.
  • Line 2 trays with greased baking paper.
  • Unroll the puff pastry sheet onto a clean surface and cut into 6 rectangles of pastry (or whatever size you prefer!)
  • Using the knife, score a border around each tart base, around 2cm from the edge.
  • Prick the centre of each tart with a fork (it helps the edges rise around the centre!)
  • Bake for 15-20 minutes or until golden and crispy.
  • Once cool, neatly place the raspberries in the centre of each tart, and drizzle with agave syrup.
  • To finish the masterpiece, add your generous scoop of LiQ Limoncello Raspberry Ripple sorbet, and a dusting of icing sugar... Ta-da!
Raspberry Ripple Summer Tart