Fruity no bake lemon tart
Ingredients
Dough
- 170 g cookies
- 70 g oat flakes
- 50 g butter
- 1 tsp vanilla paste
Filling
- 2 sheets gelatine
- 500 g curd cheese
- 125 g mascarpone
- lemon flavoring
- 1 tbsp lemon juice
- 90 g sugar
- 2 packets vanilla sugar
- 1 tsp vanilla paste
Decoration
- oat cookies
- mint
- organic lemon untreated
Instructions
Dough preparation
- For the no-bake base, grind the cookies and the oatmeal, melt the butter and add it with the vanilla paste to the ground oatmeal and cookies.
- Everything is kneaded together briefly by hand so that a moist cookie mass is created, if it is still too dry, simply add some more melted butter.
- The cookie mixture is placed in a tart pan and pressed on the bottom, as well as on the edge. Then put the tart base in the refrigerator for about 30 minutes and in the meantime make the cream.
Cream preparation
- To make the cream, soak the gelatin in cold water in a saucepan according to package directions and mix the remaining ingredients in a separate bowl.
- Once softened, the gelatin is wrung out, the water is drained, and the pot is heated on very low until the gelatin dissolves.
- Add 2 to 3 tablespoons of the cream to the gelatin while stirring. The gelatin liquid is now added to the remaining cream and stirred.
- The cream is poured onto the tart base and spread. With a tablespoon a spiral pattern is drawn.
- Put the tart in the refrigerator for about 2 hours until the cream and the base are firm.
- Once the tart is firm, it is removed from the mold and placed on a cake plate.
Decoration
- Just before serving, you can decorate the tart with lemon slices, lemon zest, mint and oat cookies.
- Bon appétit
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