Nougat-raspberry tart

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Heat the cream in a saucepan and remove from the heat. Melt the nougat mass while stirring until a smooth, even nougat mass is formed. Put the mixture into a mixing bowl, let it cool down and put it in a cool place for about 3 hours.

2. 2

   Mix butter, sugar, 50 g icing sugar and egg white in a mixing bowl. Mix flour and cocoa and knead in quickly with the dough hooks of the hand mixer. Wrap the dough in foil and refrigerate for about 1 hour.

3. 3

   Roll out the dough on a floured work surface and place it in a greased tart tin with a twist-off base (26 cm Ø), lifting the rim and pressing firmly. Cover the dough with baking paper, spread dry peas on top and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

4. 4

   manufacturer) Bake for 20-25 minutes. Take out, remove dry peas and baking paper. Let the base cool down on a cake rack for about 1 hour.

5. 5

   Soak gelatine in cold water. Sort 125 g raspberries, puree and mix with raspberry jelly. Squeeze out the gelatine, dissolve and stir in 2 tbsp. raspberry puree, stir into the rest of the raspberry puree.

6. 6

   Spread the raspberry puree on the base and let it gel for about 30 minutes.

7. 7

   Whip the nougat cream until creamy with the whisk of the hand mixer. Spread the cream on the raspberries and smooth it down. Chill the tart for at least 4 hours (preferably overnight).

8. 8

   Remove the tart from the mould and place on a plate. Sort 125 g raspberries and place them in the middle of the tart. Dust with icing sugar just before serving.

Nutrition Facts

KCAL
480 kcal

CARBS
42 g

FATS
31 g

PROTEINS
7 g