Sweet Wild Berry Tacos

Ingredients for approx. 12 pieces

4 wheat tortillas (of around 26 cm ø; of around 70 g; wraps)
40 g butter
50 g coconut sugar
150 g mixed berries (e.g. red currants, raspberries, blueberries)
400 g double-cream cream cheese
1 packet vanilla sugar
1 tsp lime juice
125 g cream
7–8 tsp Mövenpick Gourmet Breakfast Wild Berries Jam
Mint to decorate

Preparation

1. Cut out 3 circles from the wheat tortillas using a dessert ring (approx. 11 cm ø). Melt the butter in a small pan, remove from the heat. Spread out the coconut sugar on a flat plate.

2. Brush the edge of the tortilla circles (approx. 0.5 cm) with melted butter on both sides and sprinkle with coconut sugar. Place 6 circles in each of the spaces of an inverted muffin tray (12 cups), giving them the typical curved taco shape.

3. Bake tacos in a pre-heated oven (electric cooker: 180 °C/fan oven: 160 °C) for 6–7 minutes until golden brown. Take the tacos out of the oven and leave to cool. Do exactly the same with the other tacos.

4. In the meantime, wash and sort the berries. Take the redcurrants off the stalks. Mix the cream cheese with the vanilla sugar and the lime juice. Use the mixer to whisk the cream until it is stiff and then mix with the cream cheese mixture. Stir 4 tsp Mövenpick Gourmet Breakfast Wild Berries Jam into the cream and fill into a piping bag with a small star-shaped nozzle.

5. Fill the tacos with cream and decorate with berries. Stir 3–4 tsp Mövenpick Gourmet-Breakfast Wild Berries Jam until smooth and drizzle over the sweet wild berry tacos. Decorate with mint.

Preparation time around 20 minutes.
Per piece around 959 kJ, 229 kcal. P 4 g, F 16 g, CH 16 g