Peanut-black currant tart

Name: Peanut-black currant tart
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 100 g Butter; 2 TABLESPOONS Peanut cream; 150 g crispy corn flakes; 2 sheets Gelatine; 400 g Double cream cream cheese; 7-10 Tbsp juice of 1/2 lemon; 50 g Sugar; 250 g Whipped cream; 3 TABLESPOONS Currant Jelly; 150 g Currants; 7-10 Tbsp Grease; 1 large freezer bag

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

100 g Butter
2 TABLESPOONS Peanut cream
150 g crispy corn flakes
2 sheets Gelatine
400 g Double cream cream cheese
7-10 Tbsp juice of 1/2 lemon
50 g Sugar
250 g Whipped cream
3 TABLESPOONS Currant Jelly
150 g Currants
7-10 Tbsp Grease
1 large freezer bag

Directions

1
Warm butter with peanut cream while stirring gently. Put the flakes in a freezer bag and press them down gently so that there are smaller and larger pieces. Mix the butter mixture and flakes together and press them into a greased tart tin (approx. 11 x 35 cm) as a base with a rim, and chill for approx. 1 hour.
2
Soak gelatine in cold water. Mix cream cheese, lemon juice and sugar. Squeeze the gelatine well, dissolve carefully. Stir some of the cream into the gelatine, then stir everything into the cream.
3
Cold. Whip the cream until stiff and carefully fold into the cream. Spread the cream on the flake base.
4
Warm up the redcurrant jelly. Clean and wash the currants and remove them from the panicles. Mix with the jelly. Pour the compote onto the cream cheese mixture and twirl with a fork. Chill for at least 4 hours.
5
Carefully remove the tart from the mould and cut into pieces.