Mini raspberry tart

Name: Mini raspberry tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 pack of (250 g) Frozen raspberries; 20 g Dark chocolate; 60 g soft butter/margarine; 50 g + 50 g sugar; 1 Egg (Gr. M); 50 g Flour; 25 g Cornstarch; 1 TEASPOON Cocoa; 1 knife tip Baking Powder; 5 sheets white gelatine; 3 tablespoons (30 ml) Amaretto liqueur; 125 g Double cream cream cheese (e.g. Philadelphia); 175 g Low-fat curd; 7-10 Tbsp grated rind of 1/2 untreated lemon; 100 g + 150 g whipped cream; 7-10 Tbsp possibly about 15 Amarettini (Italian almond pastry) for decoration

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 pack of (250 g) Frozen raspberries
20 g Dark chocolate
60 g soft butter/margarine
50 g + 50 g sugar
1 Egg (Gr. M)
50 g Flour
25 g Cornstarch
1 TEASPOON Cocoa
1 knife tip Baking Powder
5 sheets white gelatine
3 tablespoons (30 ml) Amaretto liqueur
125 g Double cream cream cheese (e.g. Philadelphia)
175 g Low-fat curd
7-10 Tbsp grated rind of 1/2 untreated lemon
100 g + 150 g whipped cream
7-10 Tbsp possibly about 15 Amarettini (Italian almond pastry) for decoration

Directions

1
Defrost half the raspberries. Finely grate the chocolate. Beat the fat and 50 g sugar until creamy. Stir in the egg. Flour,
2
mix starch, cocoa, chocolate and baking powder and stir briefly into the dough
3
Spread into a greased springform pan (20 cm Ø). Bake in a preheated oven (electric cooker: 175 °C / fan oven: 150 °C / gas: level 2) for 15-20 minutes. Let them cool down
4
3 Soak the gelatine in cold water. Puree the defrosted raspberries and liqueur and pass through a sieve. Mix with cream cheese, quark, 50 g sugar and lemon peel
5
Squeeze out the gelatine and dissolve over a mild heat. First
6
Stir in 3 tablespoons of raspberry cream, then stir into the rest of the cream. Chill the cream until it begins to gel. Whip 100 g cream until stiff. Add half of the still frozen raspberries to the cream. Pour into a small bowl (approx. 18 cm Ø). Remove the cake base from the tin and place on top. Chill overnight
7
Dip the bowl briefly in hot water. Turn the cake over. Whip 150 g cream until stiff. Decorate cake with cream, amarettini and remaining raspberries