EN Lemon Raspberry Tart

Rz Zitronen-himbeertarte 02

Ingredients for the dough: (for size 28 cm)

QuantityIngredient
200 gflour
70 gpowdered sugar
1 pinchsalt
150 gcold butter
dust from alime or lemon

Ingredients for the lemon cream:

QuantityIngredient
4 sheetsgelatine
300 gbuttermilk
300 gwhipped cream
6 tbsp.lemon juice
70 gstifted powdered sugar
dust from alemon

In addition:

QuantityIngredient
200 gfresh raspberries, blueberries or strawberries
100 gchopped almonds

Preparation

Working time: approx. 40 min. (without cooling and baking time)    Baking time: approx. 15-20 min.
 

Preparing the dough:
Knead all the ingredients into a dough. Allow it to cool for approx. 1 hour while wrapped in film. Next, roll out the dough, place it in the greased, lightly flour-coated pan and create an edge.
Place some baking parchment on the dough and weigh it down with legumes or STÄDTER blind baking balls. Bake the base in a pre-heated oven at 200 °C top/bottom heat (180 °C convection oven) for about 15-20 minutes.

Preparing the lemon cream:
Soak the gelatine and beat the cream a little. Lightly squeeze the gelatine and dissolve it in a small pot while stirring in light heat. Stir lemon juice, icing sugar, buttermilk and lemon zest into the dissolved gelatine. Then mix about 2 tbsp. of the whipped cream with the gelatine mixture with a whisk, then immediately fold in the entire mass into the cream and spread it onto the cooled base. Leave to set in the refrigerator and decorate with fresh raspberries or other fruit as well as chopped almonds.

Alternative: 1 Package of STÄDTER Cream Fix „Lemon“ with 500 g whipped cream according to instructions.

Willkommen bei

Bitte wählen Sie eine der folgenden Optionen: