Raspberries and cream are at the heart of this adorable tart

ingredients For 12 pieces

  • Tarte bottom
    • 50 g butter, of which 10 g for the mold
    • 150 g hazelnut kernels,ground
    • 80 g almond flour,Organic shop
    • 25 g of sugar
    • salt
    • 20 g cocoa powder
    • 2 eggs,Kl. M

Panna cotta filling

  • 4 sheets of white gelatin
  • 1 organic lemon
  • 200 ml whipped cream
  • 200 ml milk
  • 60 g of sugar
  • 250 g raspberries,frozen
  • 50 ml grenadine syrup
Also: tart shape with removable bottom (24 cm diameter), 100 g fresh raspberries as well as edible flowers and raspberry fruit powder to decorate

Time Required

  • Working time: 45 min.
  • plus cooling time 4 hours

Nutritional value

  • 274 kcal per piece
  • Carbohydrates: 14 g
  • Protein: 8 g
  • Fat: 19 g
preparation


For the tart base in a saucepan, melt 40 g of butter over a mild heat. Put the hazelnuts, almond flour, sugar and 1 pinch of salt in a bowl. Sift cocoa powder over it.
Add the liquid butter and eggs and stir with a whisk (or a wooden spoon) to a smooth dough.

Grease the tart pan with the removable base with the remaining butter carefully. Put the dough into the mold and press it evenly onto the bottom and edge.

Cut off any excess dough with a small knife. Bake the tart base in the preheated oven at 180 degrees (gas 2–3, circulating air 160 degrees) on the baking tray on the 2nd shelf for 20 minutes. Take the tart base out of the oven and let cool on a wire rack.

For the panna cotta filling, soak gelatin in cold water. Wash the lemon hot and grate dry. Peel 3 thin strips of lemon peel with a peeler. Put the cream, milk, 40 g sugar and lemon zest in a saucepan, bring to the boil, then remove from the heat. Dissolve the squeezed gelatin in it and set aside.

Bring the frozen raspberries, grenadine syrup and remaining sugar to a boil in a higher saucepan and puree with the cutting stick. Using a spatula, push the raspberry puree through a fine sieve. Pour the cream mixture through the sieve into the raspberry mixture and stir well.
Pour the panna cotta mixture into the tart base and keep the tart cold for at least 4 hours.
Carefully remove the tart from the mold and place it on a plate. Decorate with fresh raspberries shortly before serving and with flowers and raspberry fruit powder as desired.


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