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Raspberry shortcakes with basil cream
Raspberry shortcakes with basil cream
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Prep Time:
60 minutes
Cook Time:
5 minutes
Total Time:
65 minutes
Ingredients:
  • 200g good-quality shortbread or wholemeal biscuits (we used Duchy Originals shortbread)
  • 50g unsalted butter, melted
  • 2 punnets raspberries
  • 12.00 gm icing sugar
  • 2 passionfruit
  • 60.00 gm creme fraiche
  • 40.00 ml thick Greek-style yoghurt
  • 6 basil leaves, plus 4 small crystallised basil leaves (optional, see Note), to serve
Instructions:
  • Preheat your oven to 170°C and generously grease four 10cm loose-bottomed tart pans.
  • Pulse biscuits in a food processor until fine crumbs form. Add butter and blend until combined. Press crumb mixture firmly into tart pans, ensuring base and sides are evenly covered. Place pans on a baking tray and bake for 5 minutes until set. Let cool, then refrigerate until firm.
  • In a blender or food processor, blend half of the raspberries with the icing sugar until smooth. Strain the mixture through a sieve into a bowl, separating out the solids. Refrigerate to chill.
  • Scoop out the passionfruit pulp. Whip cream until soft peaks form. Strain passionfruit into the cream, discarding seeds. Mix in creme fraiche and yoghurt. Roll basil leaves and finely shred, then chop. Gently fold into the cream mixture.
  • Take the tarts out of the pans. Fill the tart shells with the cream mixture using a piping bag or by spreading it. Add the berries on top and drizzle with the sauce. Optionally, decorate with crystallized basil leaves for an extra touch.
  • Store any extra raspberry sauce in the refrigerator for up to a week. Delicious drizzled over ice cream.

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