Strawberry and blueberry tart with elderflower mousse

Ingredients

Directions

1. 1

   For the base, chop the couverture and melt it with coconut oil over a warm water bath. Add cornflakes to the chocolate and mix well. Brush the bottom of a springform pan (26 cm Ø) with oil. Add the cornflakes mixture, press down firmly, chill

2. 2

   Soak 2 sheets of gelatine in cold water. Clean, wash and puree 100 g strawberries. Stir 175 g cream cheese, strawberry puree and 25 g sugar until smooth. Squeeze the gelatine, dissolve and stir in 3 tbsp. cream cheese cream, then stir into the rest of the cream. Chill for about 10 minutes. Beat 100 g cream until stiff. When the mixture begins to gel, carefully fold in the whipped cream. Pour into a piping bag with perforated spout and spray small tuffs onto the cake base. Freeze the cake for about 20 minutes

3. 3

   Meanwhile soak 6 gelatine leaves. Stir 350 g cream cheese, 50 g sugar, lemon juice and vanillin sugar until smooth. Squeeze the gelatine, warm the elderflower syrup and dissolve the gelatine in it. Stir in 3 tbsp. cream cheese cream, then stir into the remaining cream. Chill for about 10 minutes. Whip 300 g cream until stiff. When the cream cheese mixture begins to gel, carefully fold in the whipped cream. Carefully spread the mixture on the cake with 1 tablespoon. Chill for about 2 hours

4. 4

   Clean and wash 400 g strawberries. Cut large strawberries in half. Wash and sort blackberries and blueberries. Spread the berries on the cake

5. 5

   waiting time approx. 2 1/2 hours