Easy recipe for an elegant flat tart that has a delicate lemon taste enriched with a gorgeous raspberry sauce.
Total time: 30 minutes Serves:6
Ingredients
65g soft butter
200g sugar
vanilla (5 drops of essence)
2 eggs
half a lemon (juice and zest)
250g of cream cheese (e.g. Philadelphia)
1 package of vanilla pudding mix
a pinch of backing powder
2 tbsp of semolina
One package of frozen raspberry (about 300g)
Method
Cake
Beat butter sugar and vanilla until smooth. Add the eggs one at a time and continue beating. Add the lemon juice, lemon zest, cream cheese, pudding mix, backing powder and semolina.
Beat all ingredients well until combined.
Fill into a pieplate (or round cake tin) and bake in an oven at 200°C for approximately 20 minutes (or until cooked).
For the raspberry coulis
Blend the frozen raspberries in a mixer until smooth. Filter the raspberry purée through a sieve so that no gritty seeds are left in the final sauce.
Add a spoon of filtered lemon juice and one tea spoon of sugar to enhance the flavor
Total time: 30 minutes Serves:6
Ingredients
65g soft butter
200g sugar
vanilla (5 drops of essence)
2 eggs
half a lemon (juice and zest)
250g of cream cheese (e.g. Philadelphia)
1 package of vanilla pudding mix
a pinch of backing powder
2 tbsp of semolina
One package of frozen raspberry (about 300g)
Method
Cake
Beat butter sugar and vanilla until smooth. Add the eggs one at a time and continue beating. Add the lemon juice, lemon zest, cream cheese, pudding mix, backing powder and semolina.
Beat all ingredients well until combined.
Fill into a pieplate (or round cake tin) and bake in an oven at 200°C for approximately 20 minutes (or until cooked).
For the raspberry coulis
Blend the frozen raspberries in a mixer until smooth. Filter the raspberry purée through a sieve so that no gritty seeds are left in the final sauce.
Add a spoon of filtered lemon juice and one tea spoon of sugar to enhance the flavor
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