Raspberry and blueberry tart

Ingredients

Directions

1. 1

   Chop the chocolate coating and carefully melt it with coconut oil over a warm water bath. Chop the almonds and crumble the popcorn coarsely with your hands. Mix both with the melted chocolate. Lightly brush a springform pan (26 cm Ø) with oil.

2. 2

   Pour the popcorn mixture into the mould and spread to a flat base. Chill for about 30 minutes.

3. 3

   Soak gelatine in cold water. Wash and sort blueberries and drain well. Stir 250 g mascarpone, 150 g yoghurt, lemon juice and 60 g sugar until smooth. Coarsely puree blueberries, stir into the cream.

4. 4

   Squeeze 5 sheets of gelatine well and dissolve carefully. Stir in a little cream, then stir everything into the rest of the cream. Whip the cream until stiff, fold about 1/3 into the cream. Pour into the mould and smooth it down.

5. 5

   Chill for about 1 hour. Put the rest of the cream also in a cool place.

6. 6

   Raspberries selected. Roughly crush 100 g raspberries and put aside. Finely mash the remaining raspberries and pass through a sieve. Mix with 250 g mascarpone, 150 g yoghurt, 100 g sugar. Squeeze the remaining gelatine well, dissolve carefully over a warm water bath, stir in some cream, then stir everything into the remaining cream.

7. 7

   Fold in the remaining cream and raspberries. Carefully pour onto the blueberry cream and spread. Chill for at least 2 hours.

8. 8

   Roast the flaked almonds in a pan without fat until golden brown. Take out and let it cool down. Remove the cake from the tin, sprinkle with almond flakes and serve decorated with frozen raspberries.

9. 9

   Dust with icing sugar.