TOTAL TIME: 20 minutes

SERVES: 14

 

• shortcake

• 1 cup of wild huckleberries

• glassfull of heavy cream

• 1 cup of pot cheese

• 10 tablespoons powder sugar

• 3/4 cup starch

• 3 spoons lemon juice

• 4-6 tablespoons potato starch

• 4 tablespoons slivered almonds 

• lemon zest

 

Fill the baking pan with the pastry and bake it.

Winnow and wash the huckleberries.

Mix the pot cheese with heavy cream, 6 tablespoons of powder sugar, zest and lemon juice.

Put it on the baked underside. Sprinkle it with fruits and slivered almonds.  Bake for 25 minutes in 356 degrees (180 degrees celsius). Sprinkle the the tarte with powder sugar.