Raspberry and wild strawberry jelly tart

Name: Raspberry and wild strawberry jelly tart
Ingredients: 3 eggs; 3 tablespoons sugar; 2 tablespoons oil; 1 tablespoon water; 3 tablespoons flour; 1 g baking powder; 1 teaspoon rum essence; 1 heaped tablespoon cocoa; 500 g mascarpone; 200 g sour cream 20% fat; 1 packet vanilla sugar (8 g); 1 teaspoon vanilla essence; 2 tablespoons icing sugar; 250 g raspberries and wild strawberries; 1 packet gelatin (10 g); 50 ml cold water; 150 g raspberries and wild strawberries; 2 tablespoons sugar; 100 ml water; 1 packet gelatin (10 g); 50 ml cold water; 50 g milk chocolate; 25 g sour cream 20% fat

Dessert - Raspberry and wild strawberry jelly tart by Clementina P. - Recipia

Raspberry and wild strawberry jelly tart has a thin cocoa base, a chilled fruit cream and a glossy layer of jelly on top. The fruit goes into the cream too, while the chocolate ganache is a simple decoration, not a thick layer. I cut it into narrow slices because the base is thin compared with the tall layer of cream. Preparation: 35 minutes. Cooking: 22 minutes. Resting: 4 hours and 30 minutes. Total time: 5 hours and 27 minutes. Serves: 10. About 400 kcal and 9 g protein per serving.

Ingredients

For the base

3 eggs
3 tablespoons sugar
2 tablespoons oil
1 tablespoon water
3 tablespoons flour
1 g baking powder
1 teaspoon rum essence
1 heaped tablespoon cocoa

For the cream

500 g mascarpone
200 g sour cream 20% fat
1 packet vanilla sugar (8 g)
1 teaspoon vanilla essence
2 tablespoons icing sugar
250 g raspberries and wild strawberries
1 packet gelatin (10 g)
50 ml cold water

For the jelly

150 g raspberries and wild strawberries
2 tablespoons sugar
100 ml water
1 packet gelatin (10 g)
50 ml cold water

For decoration

50 g milk chocolate
25 g sour cream 20% fat

Preparation

1. Heat the oven to 180°C. Separate the eggs; beat the yolks with the sugar, then gradually mix in the oil and tablespoon of water. 2. Beat the egg whites until stiff and gently fold them into the yolks. Fold in the cocoa, rum essence, sifted flour and baking powder. Pour the batter into a round cake tin lined with baking paper and bake for 15 minutes, until the base is baked through and springs back slightly when touched. Leave it to cool for 30 minutes. 3. Put 10 g gelatin in 50 ml cold water to soften. Mix the mascarpone with the sour cream, icing sugar, vanilla sugar and vanilla essence, then fold in 250 g raspberries and wild strawberries. Warm the softened gelatin just until liquid, mix it with two spoonfuls of the cream, then fold it into the rest of the cream. 4. Spread the cream over the cooled base and refrigerate the tin for 2 hours, until the cream has set. 5. Put 150 g raspberries and wild strawberries in a small saucepan with 2 tablespoons of sugar and 100 ml water. Boil for 5 minutes, until the fruit breaks down into a sauce. Strain out the seeds, then stir in 10 g gelatin softened in 50 ml cold water. 6. Pour the jelly over the cream and chill the tart for another 2 hours, until the top layer has set. 7. Put 50 g milk chocolate and 25 g sour cream in a small bowl. Heat for 2 minutes, stirring until the chocolate starts to melt, then take the bowl off the heat and stir until smooth. Remove the tart from the tin, place it on a serving plate and decorate it with the ganache.

Notes

Keep covered in the fridge for up to 3 days; the base gradually softens under the cream. For a thin base, use a 24 cm round tin; it will come out taller in a smaller one. Choose ripe raspberries that are still whole, and wild strawberries without soft spots; very watery fruit makes the cream looser. If you can't find wild strawberries, use the same amount of raspberries. I serve a slice chilled, with black coffee. You can replace the milk chocolate with 50 g dark chocolate; the tart contains dairy, eggs and gluten.