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Raspberry cheesecake tartlet

Cooking Time

60 mins

Serving Suggestion

30 people

Difficulty

How to make Raspberry cheesecake tartlet

1

Mix all the ingredients together with the GOLD CUP® BACK until you have a homogenous dough

2

Store the dough overnight in the fridge

3

Roll the dough to 2.5 mm and shape your forms

4

Bake for 14 min at 170°C

5

Beat the soft cheese and the sugar

6

Add the melted white chocolate

7

Add the whipped cream* and mix gently

8

Pour the cream fi lling into the baked tartlet

9

Put in the freezer

10

Once frozen take them out and cut the raspberries in two, place them on top of the cream

Notes & Variations

*VANDEMOORTELE ALTERNATIVES FOR A LIGHTER, CHEAPER AND MORE STABLE CREAM;

a) Make your own cream with GOLD CUP® CHANTY & GOLD CUP® SPECIAL:

Boil 1 l milk with 250 g sugar. Add 300 g GOLD CUP® SPECIAL & 300 g GOLD CUP® CHANTY and heat the mixture to 80°C. Whisk 3 egg yolks with some milk. Add the egg yolks to the mixture and mix for 7 minutes. Put the mixture in the fridge for 24 hours.

b) Ready-to-use preparation for whipping GOLD CUP® CHANTY DECO

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Short crust tartlet:
500 G GOLD CUP® BACK
340 G SUGAR
100 G ALMOND POWDER
8 G SALT
4 EGGS
780 G FLOUR
60 G COCOA POWDER
---------------------------------
Cheesecake:
200 G SOFT CHEESE
25 G SUGAR
500 G WHIPPED CREAM*
300 G WHITE CHOCOLATE

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