Ingredients for 6 pieces:
For the crumb base:
50 g rusks (approx. 6 pieces)
60 g amarettini
80 g soft butter
For the cream:
4 sheets white gelatine
400 g cream cheese (12% fat)
grated zest of 1 organic lime
juice of 1 lime
150 g pear and tangerine jam
200 ml whipped cream
For garnish:
100 g pear and tangerine jam
a few mandarin orange wedges
Mint leaves
Preparation:
1. Finely crumble the rusks and amarettini in an electric chopper. Knead with the
butter. Cover a kitchen board with aluminium foil. Place 6 dessert rings (approx. 8-10 cm diameter) on it. Pour the crumb mixture into the rings and press down. Place in the fridge for 1 hour.
2. For the cream, soak the gelatine in cold water for 5 minutes. Mix the cream cheese with lime zest and juice and the jam. Dissolve the gelatine, dripping wet, over medium heat and stir into the cream cheese mixture. Chill briefly. In the meantime, whip the cream until stiff and fold into the cream cheese mixture.
Spread the cream over the crumb bases and smooth down. Chill for 2-3 hours.
3. Remove the tartlets from the dessert rings with a small kitchen knife and place on a plate. Spread the jam on the tartlets. Garnish with mandarin orange wedges and mint leaves.
Preparation time approx. 45 minutes + chilling time
Nutritional values per piece approx.:
Calories: 456
Joule: 1911
Protein: 9,1 g
Fat: 29,8 g
Carbohydrates: 38 g
(FoodCentrale by ddp images)
