Hot Summer Love
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 4 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 225 g wheat flour
- 150 g butter, cold
- 75 g powdered suar
- Legumes, dried, for blind baking
For painting:
- 75 g chocolate, white
For the cream:
- 500 ml milk
- 1 point vanilla pudding powder
- 100 g suar for the cream
- 2 points gelatin powder
- 250 g quark
- 1 cup whipped cream
For covering:
- 2 packs cake topping
- 75 g suar for the toppin
- 400 g raspberries, frozen or fresh
- 25 g chocolate, white
Print Recipe
Pin Recipe Instructions
- Quickly knead a smooth shortcrust pastry from the flour, powdered sugar and cold butter. Chill it for half an hour, then roll out. Line a tart pan with it and cut off the protruding edges of the dough.
- Prick a few times with a fork and line with baking paper. Weigh down the parchment paper with legumes. Bake the dough blind for approx. 20 - 25 minutes at 160 ° C with convection. Then take it out of the oven and let it cool down.
- Once the cake has cooled, melt 75 g of white chocolate. 2 minutes in the microwave is enough. Spread the floor with it. Let the chocolate harden.
- For the quark cream made from milk, pudding powder and sugar, cook a pudding according to the package instructions and let it cool. Then mix the pudding with the quark and whipped cream.
- Allow the gelatine to swell and dissolve according to the instructions on the packet and mix with a little of the cream. Then mix with the entire cream and spread on the tart. Place the tart in the refrigerator until the cream has set.
- Put the nicest raspberries aside. Puree the remaining raspberries with the sugar and a small glass of water, approx. 100-150 ml, and strain through a sieve. Mix the mixture with the cake glaze according to the package instructions and carefully pour onto the now firm cream so that a smooth fruit surface is created.
- Decorate with the remaining raspberries and grate the remaining white chocolate over the tart. That works great with a potato peeler. Let stand for a few minutes until the icing has set and serve.
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