Heart Tart

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
4 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 16
  • 150 g frozen raspberries
  • 150 g Butter
  • 350 g Cocoa biscuits with cream filling
  • 5 sheets Gelatine
  • 1 TABLESPOON + 125 g sugar
  • 600 g Double cream cream cheese
  • 250 g Mascarpone
  • 250 g Whipped cream
  • 7-10 Tbsp Oil
  • 1 Disposable piping bag

Directions

  1. 1

    Defrost raspberries at room temperature. Melt butter in a pot, let it cool down. Finely crumble the biscuits in the universal chopper. Mix with the butter. Brush a tart or springform pan (26 cm Ø) with oil. Add the crumbly mixture and press it to a flat base, raising a rim about 4 cm high. Chill for at least 30 minutes

  2. 2

    Soak gelatine in cold water. Puree raspberries with 1 tbsp. sugar, pass through a sieve. Squeeze 1 sheet of gelatine, dissolve carefully and stir in the raspberry puree, chill. Mix cream cheese, mascarpone and 125 g sugar. Whip cream until stiff. Squeeze 4 sheets of gelatine well, dissolve. Stir in 2-3 tbsp. cream, then stir everything into the rest of the cream. Fold in the cream. Put the cream into the mould and smooth it down

  3. 3

    Stir the raspberry sauce once again (it should be very slightly gelatinized). Pour into a small piping bag. Starting from the middle, squirt larger and larger dots with a little distance between them. With a wooden skewer through the

  4. 4

    Remove the spots. Chill for at least 2 hours

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
420 kcal
CARBS
26 g
FATS
33 g
PROTEINS
5 g

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