Raspberry brittle tart

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Heat almonds and 75 g sugar in a pan without fat until the sugar caramelises to a golden yellow colour. Spread on a piece of aluminium foil lightly coated with oil and let it cool down. Melt the butter in a small pan and let it cool down a little. Spread the tart tin (bottom 22 cm Ø; top 24 cm Ø, lift-off base) with oil. Finely crumble the lady fingers and 100 g almond brittle in the universal chopper, mix with the butter. Pour the crumb mixture into the tart tin, press it to a flat base, pressing the edge upwards.

2. 2

   Chill for about 30 minutes. Sort the raspberries. Soak gelatine in cold water. Stir cream cheese with 150 g sugar until smooth. Whip cream until stiff. Squeeze the gelatine, dissolve carefully and mix with some cream cheese. Then stir everything into the remaining cheese, fold in the cream. Pour cream into the mould and smooth it down. Spread raspberries on it and press it on a little bit. Chill for 2 hours. Chop the remaining almond brittle coarsely. Warm up the raspberry jelly slightly.

3. 3

   Pour cream into the mould and smooth it down. Spread raspberries on it and press it on a little bit. Chill for 2 hours. Chop the remaining almond brittle coarsely. Warm up the raspberry jelly slightly. Remove the tart from the tin. Spread raspberries with jelly and sprinkle with the brittle. Dust with icing sugar and decorate with melissa

4. 4

   2 1/2 hours waiting time

Nutrition Facts

KCAL
410 kcal

CARBS
29 g

FATS
30 g

PROTEINS
5 g