No-bake cassis tartlets

Name: No-bake cassis tartlets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 7-10 Tbsp some + 80 g butter; 220 g Chocolate biscuits with cocoa filling (e.g. Chocolate Creme Oreo); 25 g Dark chocolate; 425 g mixed dark berries (e.g. blackcurrants, blackberries, blueberries); 50 g Icing sugar; 4 TABLESPOONS Crème de Cassis (liqueur); 4 sheets white gelatine; 250 g Mascarpone (room temperature); 300 g Whipped cream; 100 g dark berry jelly; baking paper; 1 large freezer bag

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

7-10 Tbsp some + 80 g butter
220 g Chocolate biscuits with cocoa filling (e.g. Chocolate Creme Oreo)
25 g Dark chocolate
425 g mixed dark berries (e.g. blackcurrants, blackberries, blueberries)
50 g Icing sugar
4 TABLESPOONS Crème de Cassis (liqueur)
4 sheets white gelatine
250 g Mascarpone (room temperature)
300 g Whipped cream
100 g dark berry jelly
baking paper
1 large freezer bag

Directions

1
Clamp a sheet of baking paper in a springform pan (20 cm Ø). Grease the edge of the mould and line it with a 5 cm wide strip of baking paper. Pour the biscuits into a freezer bag. Close the bag.
2
Roll over with a pastry roll until the biscuits are finely crumbled. Heat 80 g butter. Chop the chocolate. Melt in hot butter and mix well with cookie crumbs. Press the mixture in the mould with the back of a tablespoon to form a base, forming a 4-5 cm high rim.
3
Chill for at least 30 minutes.
4
In the meantime, pick the berries and wash if necessary. Set aside approx. 25 g for the decoration. Purée the rest of the berries with icing sugar and cassis with a hand blender. Pass through a sieve. Soak the gelatine in cold water.
5
Heat 5 tablespoons of fruit mass in a small pot. Dissolve the squeezed out gelatine in it. Stir the gelatine mix into the remaining fruit mass. Stir with mascarpone at room temperature (this way it bonds better with the fruit mass).
6
Whip cream until stiff and fold in. Fill the berry cream into the chocolate cookie base. Chill the cassis cake for about 3 hours.
7
Carefully remove the cake from the mould. Remove baking paper. Heat the berry jelly while stirring. Put lukewarm on the cake. Decorate with the rest of the berries. Keep cold until serving.