Raspberry snail tart with lime cream

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 2
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 16
  • 3 Limes
  • 40 g Butter or margarine
  • 75 ml Milk
  • 375 g Flour
  • 1 egg (size M)
  • 3 TABLESPOONS + 150 g sugar
  • 1 pinch Salt
  • 25 g fresh yeast
  • 5 TABLESPOONS Raspberry Jam
  • 12 sheets Gelatine
  • 300 g frozen raspberries
  • 250 g Whipped cream
  • 1 package Vanillin sugar
  • 1 kg Whole milk yoghurt
  • 50 g Coconut flake
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Wash 1 lime, rub dry and grate the peel. Melt the fat, add cold milk and remove from the heat. Put flour, egg, 3 tablespoons of sugar, salt and lime zest in a mixing bowl. Crumble the yeast into it, add the lukewarm milk-fat mixture and knead everything well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 20 minutes. Knead again briefly and leave to rise for another 20-30 minutes. Roll out the dough on a floured work surface to a rectangle (30 x 40 cm), straighten the sides. Spread the dough plate with 4 tablespoons of raspberry jam. Wrap cut-off pieces of dough in foil and put aside.

  2. 2

    Roll up the dough and cut into approx. 12 slices. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Cover with the rolls. Roll out the rest of the dough and spread with the rest of the raspberry jam. Roll up and cut into slices as well. Place on a baking tray lined with baking paper. Bake the rosette base in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 40 minutes. Then bake the small snails at the same temperature for about 30 minutes. Remove from the oven and let them cool down on a cake rack. In the meantime, soak 2 sheets of gelatine. Put the frozen raspberries in a pot and bring to the boil with 50 g sugar and 5 tablespoons of water. Pass through a sieve. Squeeze the gelatine and dissolve in the warm raspberry puree. Soak 10 sheets of gelatine. Halve the limes and squeeze the juice. Whip the cream until stiff and allow the vanillin sugar to trickle in. Mix yoghurt, lime juice, half of the raspberry puree and 100 g sugar. Squeeze the gelatine and dissolve.

  3. 3

    In the meantime, soak 2 sheets of gelatine. Put the frozen raspberries in a pot and bring to the boil with 50 g sugar and 5 tablespoons of water. Pass through a sieve. Squeeze the gelatine and dissolve in the warm raspberry puree. Soak 10 sheets of gelatine. Halve the limes and squeeze the juice. Whip the cream until stiff and allow the vanillin sugar to trickle in. Mix yoghurt, lime juice, half of the raspberry puree and 100 g sugar. Squeeze the gelatine and dissolve. Mix with 2 tablespoons of yoghurt mixture. Then stir drop by drop into the remaining yoghurt mass. Remove the cake base from the mould and cover with a cake ring. As soon as the yoghurt mass begins to gel, fold in cream. Pour the mixture onto the cake base. Pour the rest of the raspberry puree in patches onto the yoghurt mixture and marble with a fork. Chill the cake for at least 2 hours. Loosen the cake ring and sprinkle the edge with grated coconut. Place small snails on top

  4. 4

    Mix with 2 tablespoons of yoghurt mixture. Then stir drop by drop into the remaining yoghurt mass. Remove the cake base from the mould and cover with a cake ring. As soon as the yoghurt mass begins to gel, fold in cream. Pour the mixture onto the cake base. Pour the rest of the raspberry puree in patches onto the yoghurt mixture and marble with a fork. Chill the cake for at least 2 hours. Loosen the cake ring and sprinkle the edge with grated coconut. Place small snails on top

  5. 5

    waiting time approx. 2 3/4 hours

Nutrition Facts

KCAL
300 kcal
CARBS
39 g
FATS
12 g
PROTEINS
8 g