VIVE NOURISH


RECIPES FROM THE VIVE VAULT


Welcome to VIVE Nourish, our weekly indulgence where we share with you our endlessly delicious range of nourishing recipes, direct from the VIVE Vault!

This week we're getting very excited about our upcoming High Tea with Ovvio Organics founder and naturopath Anthia Koulloros - and to celebrate, we're sharing with you a beautiful fresh fruit tart that will be a part of the high tea menu of delicacies.

Anthia is hugely knowledgeable and will be offering healthy, natural ways to beat the chill this winter through her range of therapeutic teas. We chatted to her recently - check out the goss in our recent post here.

If you're interested in booking a spot in Anthia's High Tea this coming Sunday, head to our website here, there are only a few coveted spots left!


If you like the sound of this simple and delicious recipe and would like to receive weekly recipes directly into your inbox - along with other VIVE news, interviews and special offers - then simply subscribe here to ensure these weekly VIVE goodies are always at your fingertips!

Of course, if there is anything you would like us to feature on VIVE Nourish, please don't hesitate to leave us a comment and we will do our best to accommodate your requests.

In the meantime, enjoy this week's recipe offering. And if you want to share your food creations on Instagram then we'd love to see them - #vivecookingschool

Bon appétit!

The VIVE kitchen team.


FRESH FRUIT TART



INGREDIENTS

For the pastry + filling:

400g pastry cream

2 sheets puff pastry, defrosted

1 egg

4 tablespoons apricot jam

 

Fruit:

4-5 strawberries, hulled and thinly sliced

2 kiwi fruit, peeled and thinly sliced

2 navel oranges

Raspberries

Blueberries

 

METHOD

Preheat oven to 180°c. Line baking tray with baking paper.

Whisk the egg with 1 teaspoon of water to make an egg wash.

Unfold puff pastry into one large rectangle, remove any paper and lightly brush the egg wash over one half of the pastry, making a square. Fold the plain puff pastry over the egg wash pastry to make a double layer. Using a pastry knife, score around the edge of the dough leaving a 1.5cm border. Do not cut right through the pastry.

Bake pastry for 20-25 minutes until golden brown, puffed and flaky.

Allow to cool, then spread the pastry cream evenly within the shell.

Decorate with the fruit in an attractive pattern and finish by carefully brushing the fruit with warmed apricot jam.

Serve immediately with a nice cup of warming tea.