Gooseberry tart with cream cheese topping

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt the butter in a pot and remove from the heat. Put the butter biscuits and 75 g Amarettini in a freezer bag, crumble finely with a cake roll. Grease a springform pan (26 cm Ø) thinly with oil

2. 2

   Mix the breadcrumbs and butter. Put half of the crumb mixture into the mould, press down 3-4 cm at the edge. Press the rest of the crumb mixture evenly onto the bottom of the mould. Place the dish in a cool place for approx. 30 minutes.

3. 3

   Wash and clean the gooseberries, setting aside about 50 g. Boil up apple juice and sugar in a pot. Add gooseberries and cook for 1-2 minutes. Mix the pudding powder with 3 tbsp. water, stir and pour into the gooseberries. Bring to the boil briefly, remove from the stove

4. 4

   Spread the compote on the crumb base, chill for at least 2 hours. Soak gelatine in cold water. Clean and wash the strawberries. Cut 50 g into large pieces, puree

5. 5

   Mix cream cheese and icing sugar with the whisk of the hand mixer for 3-4 minutes until very creamy. Stir in strawberry puree. Squeeze out the gelatine, dissolve, stir in 2-3 tbsp. cream cheese, stir into the remaining cream cheese

6. 6

   Remove the tart from the mould, spread the cream cheese cream on top, chill for about 1 hour

7. 7

   Cut the remaining strawberries into thick slices. Crumble 3-4 Amarettini roughly. Decorate the tart with strawberry slices, 50 g gooseberries and Amarettini crumbs. Heat the jelly in a pot, spread on the strawberries

8. 8

   waiting time approx. 2 3/4 hours

Nutrition Facts

KCAL
350 kcal

CARBS
39 g

FATS
19 g

PROTEINS
5 g