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Summer Berry Pastry with Oat Crust and Citrus Whipped Cream

Summer Berry Pastry with Oat Crust and Citrus Whipped Cream
Nothing beats this pastry on a sunny day. I love how the oat crust crunch contrasts with the bright citrus cream. Plump berries add the perfect juicy pop in every forkful. It's my absolute favorite for casual picnics or when friends drop by. Feels special without fuss—just pure summer joy on a plate. You'll clear the platter before dessert is officially served.
Ingredients
  • 1 cup (227 g) unsalted butter softened
  • 1 1/2 cups (188 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 cups (128 g) rolled oats
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon (12 g) granulated sugar
  • 1 tablespoon (15 ml) freshly squeezed orange juice
  • 1 tablespoon (15 ml) orange zest
  • a pinch of salt
  • 1 1/2 cups (225 g) mixed berries
Instructions

1. Preheat oven to 375°F (190°C)

2. In a large bowl combine softened butter flour sugar and oats

3. Mix until crumbly then press into a 9-inch (23 cm) round baking dish

4. Bake 20 to 25 minutes or until golden brown

5. Let the crust cool completely

6. In a separate bowl combine heavy cream sugar orange zest orange juice and salt

7. Whip until stiff peaks form

8. Spoon the whipped cream over the cooled crust

9. Top with mixed berries

10. Refrigerate for 30 minutes

11. Serve chilled

Tools
  • stand mixer
  • mixing bowl
  • whisk
  • 9-inch round baking dish
  • oven

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