Raspberry Tart

25 min
0 People
25 min
INGREDIENTS for 0 people
  • 3 layer sponge cake
  • 1 cup milk
  • 1 half cup Rum
  • ⅝ lb sugar
  • 1 lb whipped cream
  • 3 gelatin sheets
  • 7 oz vanilla sugar
  • 1 lb raspberries
  • 1 tablespoon all-purpose flour
  • 1 package vanilla powder (or vanilla extract)

Clean the raspberries and mix in the caster sugar in a pan (keeping aside two spoonfuls). Mix well and leave to marinate for about an hour, then put on the heat and cook for 5 minutes. Turn off the heat and leave to cool. Meanwhile, thicken the milk over heat, after adding the caster sugar, vanillin and flour to it. As soon as it comes to the boil, remove from the heat and leave to cool. Separately, adapt one of the disks of sponge cake to the bottom of an oven-dish of about 8,8 inches, with a fairly high rim, and sprinkle it with a syrup (1/2 glass) of water, rum and sugar (the two spoonfuls kept aside at the start). Cut the second disk of sponge into strips the height of the oven-dish and adapt them to the internal edge of the receptacle, so as to line it entirely without leaving gaps and without any overlaps. At this point, blend the cream prepared previously into the whipped cream: add it a little at a time, beating slowly from bottom to top, and then mix the well-drained raspberries into the mixture. Mix everything gently, adding the gelatin dissolved in part of the raspberry marinade, then put everything into the oven-dish lined with sponge. Level off the surface of the filling and cover with the third disk of sponge. Splash this last layer with the rest of the marinade, lay a lid on top to exercise a light pressure, and put everything into the fridge for six hours. After this time, turn the tart out onto a large circular plate and cover in icing sugar (sieved through a colander).

Would you like to be updated about the gourmet world news? Sign up.
become a Master of pasta
Find out more