Cool cherry tart

Name: Cool cherry tart
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 100 g Butter; 150 g Amarettini; 7-10 Tbsp Amarettini; 100 g ground almond kernels with skin; 7 sheets Gelatine; 800 g Knubber Cherries; 400 g Whipped cream; 600 g Cream cheese double cream; 7-10 Tbsp juice of 1/2 lemon; 125 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Freezer bag

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

100 g Butter
150 g Amarettini
7-10 Tbsp Amarettini
100 g ground almond kernels with skin
7 sheets Gelatine
800 g Knubber Cherries
400 g Whipped cream
600 g Cream cheese double cream
7-10 Tbsp juice of 1/2 lemon
125 g Sugar
1 package Vanillin sugar
7-10 Tbsp Freezer bag

Directions

1
Melt the butter in a small pot. Fill 150 g pastry into a freezer bag and crumble it with a dough roll. Pour crumbs into a bowl. Mix with melted butter and almonds. Pour the mixture onto the bottom of a springform pan (26 cm Ø) and press evenly and firmly. Chill for about 15 minutes.
2
In the meantime soak the gelatine in cold water. Wash, clean and halve the cherries, remove the seeds. Cut 250 g cherries into pieces. Finely puree another 250 g cherries. Set the remaining cherries aside.
3
Whip the cream with the whisks of the hand mixer until stiff. Mix cream cheese, lemon juice, sugar and vanilla sugar. Add cherry puree and stir in. Fold in the cream in portions. Heat 3 tbsp. cream in a small pot. Squeeze the gelatine well, add it and melt it in the cream while stirring. Add to the remaining cream, stir in briefly. Fold in cherry pieces.
4
Pour cherry cream on the base, smooth it down and spread halved cherries on top. Let it sink slightly into the cream. Cover the cake and chill for 3-4 hours. Remove the cake from the tin and arrange on a plate. Coarsely crumble some pastry and spread it on the cake.