Sommer Tarte

Summer Tart

  • Zubereitungszeit

    50 Minuten

  • Schwierigkeit

    medium

Zutaten


For the dough:

Organic baking mix organic shortcrust pastry
165 g butter
1 egg
For the chocolate cream

300g dark chocolate
200g milk chocolate
350 ml cream

For the raspberry cream

300g raspberries or berries of your choice
100 ml water
1 packet of vanilla pudding

Zubereitung

Preparation with our Bake Affair organic baking mix organic shortcrust pastry :

1. Open the freshness seal and pour the baking mix into a large bowl.

2. Cut 165g of cold butter into small pieces, separate 1 egg, and add the egg yolk to the baking mix in the bowl. Knead by hand, food processor, or Thermomix for about 3 minutes until dough forms.

3. Wrap the dough in cling film and chill for about 60 minutes or overnight.

4. Preheat oven to 170°C (top/bottom heat for cookies) or 190°C (top/bottom heat for tarts). Line baking sheets or tart pans with baking paper.

5. Dust the work surface and dough with flour, roll out the dough thinly, and place it in a tart/pie dish, pulling up one edge and pricking the dough with a fork to prevent bubbles from forming during baking. Bake for 40 minutes at 170°C.

For the chocolate cream:

6. Bring the cream to a boil and chop the chocolate. Mix the cream and chocolate in a bowl. Spread the cream over the cooled base and refrigerate for 1 hour.

For the raspberry cream:

7. Gently simmer the raspberries and water in a saucepan and bring to a boil. Then the raspberries can be pureed.
8. Take a little of the puree and stir in the vanilla pudding powder with a whisk. Bring everything back to a gentle boil until thickened. Remove from heat, let cool, and spread over the chocolate cream. Decorate with fruit and refrigerate for at least 4 hours. Then serve as a summer snack!

Helferlein

Organic Baking Mix Organic Shortcrust Pastry
Organic Baking Mix Organic Shortcrust Pastry