Raspberry tart
Last Updated on
ingrediencie
300 g Butter biscuits ( body) 80 g Butter ( body) 130 ml Orange juice ( body) 50 g Powdered sugar ( body) 250 g raspberries 50 ml water 4 tbsp granulated sugar 20 g Gustin 2 tbsp Water ( mix with Gustin) 20 g butter 200 g milk chocolate 100 g dark chocolate 300 ml whipping cream 150 g cream cheese
procedure
1.
Combine all the ingredients for the cake, press evenly into the mould (26cm) and put in the fridge
2.
Place the raspberries, sugar and water in a saucepan to heat. Blend the cooked oonor mixer. Separately, mix the gustine with the water and add to the raspberries. Cook as a custard, stirring constantly. Set aside and add the butter. Stir and pour evenly over cooled cake
3.
Melt the chocolates over a low heat with the cream, stirring occasionally. Let cool a little (5-10) min add cream cheese. Mix well with a whisk so that there are no lumps. Then pour the chocolate mixture over the raspberries and leave in the fridge to set well, preferably overnight.
