Fine raspberry tart

Name: Fine raspberry tart
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 1 large juice orange; 2-3 TABLESPOONS Orange liqueur; 400 g Raspberries; 250 g Mascarpone; 2-3 TABLESPOONS Sugar; 200 g Low-fat curd; 1 Cake base (sponge cake, 300 g; 24 cm Ø); 7-10 Tbsp Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 12

1 large juice orange
2-3 TABLESPOONS Orange liqueur
400 g Raspberries
250 g Mascarpone
2-3 TABLESPOONS Sugar
200 g Low-fat curd
1 Cake base (sponge cake, 300 g; 24 cm Ø)
7-10 Tbsp Icing sugar

Directions

1
Squeeze orange. Mix orange juice and liqueur. Sort raspberries. Stir mascarpone, sugar and 3 tablespoons orange juice mix until smooth, then stir in the quark. Sprinkle the rest of the orange juice mix on the fruit base, then spread the cream on top. Spread raspberries on top and chill for about 10 minutes. Dust with icing sugar before serving
2
15 minutes waiting time