Colourful berry tart with refreshing lemon mousse

AUTHOR
Arlie Wyatt
DIFFICULTY
easy
RATING
4 4
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 100 g Butter
  • 200 g Butter biscuits
  • 8 sheets Gelatine
  • 500 g Low-fat curd
  • 300 g Whole milk yoghurt
  • 150 g + 2 tablespoons sugar
  • 1 package Vanillin sugar
  • 100 ml Lemon juice
  • 200 g Whipped cream
  • 100 g cherries, raspberries, blackberries, blueberries, red currants and small strawberries
  • 1 pack of Raspberry-flavoured red fruit jelly powder
  • 250 ml Cherry nectar
  • 7-10 Tbsp Oil
  • 1 large freezer bag

Directions

  1. 1

    Melt butter in a pot. Remove from the heat and let it cool down a little. Fill the biscuits into a large freezer bag and crumble them finely with a rolling pin. Mix cookie crumbs and butter well. Grease a springform pan (26 cm Ø) with oil. Put the crumbs into the tin, press them down firmly to a smooth base with a light rim. Put the base in a cool place for about 30 minutes.

  2. 2

    Soak gelatine in cold water. Stir curd, yoghurt, 150 g sugar, vanillin sugar and lemon juice until smooth. Squeeze out the gelatine, dissolve, mix with 2 tbsp. cream and stir into the remaining cream. Whip the cream with the whisk of the hand mixer until stiff and fold into the cream. Pour lemon cream onto the crumb base and smooth it down. Chill the cake for approx. 2 hours

  3. 3

    Wash the cherries, remove the stalks, halve and stone them. Sort raspberries. Select blackberries and blueberries, wash and drain well. Wash the currants and remove from the panicles. Wash, clean and halve the strawberries

  4. 4

    Stir 2 tablespoons sugar, groats powder and 6-7 tablespoons nectar until smooth. Bring the remaining nectar to the boil in a pot, stir in the mixed groats powder, bring to the boil while stirring and simmer for about 1 minute while stirring. Remove from the heat, let it cool down for about 5 minutes. Stir in berries, let cool down and stir carefully every now and then. Remove the cake from the tin and cut into 12 pieces. Spread the berry jelly on the cake

  5. 5

    waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
280 kcal
CARBS
25 g
FATS
15 g
PROTEINS
10 g

Categories & Tags

Dessert