Goat cheese tartlet with raspberry sauce

Name: Goat cheese tartlet with raspberry sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 7-10 Tbsp (6 ovenproof alarm clock glasses;; 7-10 Tbsp 160 ml each):; 100 g Amarettini; 100 g Butter; 1 Organic Lemon; 250 g Fresh goat cheese; 100 g Schmand; 80 g + 30 g icing sugar; 3 Egg yolk (Gr. M); 1 heaped Tsp cornstarch; 300 g frozen raspberries; 7-10 Tbsp Freezer bag; 7-10 Tbsp high casserole dish

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

7-10 Tbsp (6 ovenproof alarm clock glasses;
7-10 Tbsp 160 ml each):
100 g Amarettini
100 g Butter
1 Organic Lemon
250 g Fresh goat cheese
100 g Schmand
80 g + 30 g icing sugar
3 Egg yolk (Gr. M)
1 heaped Tsp cornstarch
300 g frozen raspberries
7-10 Tbsp Freezer bag
7-10 Tbsp high casserole dish

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Put Amarettini in a freezer bag, seal and crumble with a cake roll. Melt butter. Mix the crumbs with the liquid butter.
2
Spread the crumb mixture evenly on the glasses and press lightly with the spoon as a base.
3
For the cream, wash the lemon hot, dab dry and rub the peel. Mix with goat's cream cheese, sour cream, 80 g icing sugar, egg yolk and starch to a smooth mixture. Spread on the amarettine crumbs.
4
Place the ramekins in a high casserole dish. Pour so much hot water into the casserole dish that 3/4 of the ramekins are in water. Place in a hot oven on the middle shelf for 35-40 minutes.
5
Then take the moulds out of the water bath and let them cool down. Cover and leave to cool for at least 2 hours.
6
In the meantime, thaw the raspberries for the sauce. Then puree with 30 g icing sugar and pass through a fine sieve. Spread the raspberry sauce on the cheese cakes.