Cookie-Tarte

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put the raspberries in a bowl and defrost. Melt butter in a pot. Finely chop 350 g cookies with a universal chopper and mix with the butter. Spread the bottom of a tart mould with lift-off base (26 cm Ø) with oil.

2. 2

   Add the breadcrumb mixture and press to a smooth base, chill for about 30 minutes.

3. 3

   Soak gelatine in cold water. Coarsely chop 50 g cookies. Finely mash raspberries. Whip 200 g cream until stiff. Mix cream cheese and sugar. Squeeze out the gelatine, dissolve, stir in 3 tbsp. cream cheese and stir into the rest of the cream cheese.

4. 4

   Fold in whipped cream and cookie crumbs. Fold in 75 g raspberry puree in streaks. Spread the mixture on the crumb base, chill for at least 2 hours.

5. 5

   Whip 150 g cream until stiff. Pour cream into a piping bag with a medium perforated spout. Coarsely crumble 50 g cookies. Carefully remove the tart from the tin and place on a cake plate. Spray cream tuffs onto the edge of the cake.

6. 6

   Decorate with pieces of cookies and the rest of the raspberry puree.

Nutrition Facts

KCAL
320 kcal

CARBS
19 g

FATS
25 g

PROTEINS
4 g