Autor: Milin kuvar

Plazma Raspberry Tart

Prep Time - 90 min.

Preparation

Soak the gelatin in a little bit of cold water and leave it to rest. Put the raspberries, sugar and vanilla in a smaller bowl and cook it with occasionally stirring until you get a mass with a jam like texture. Add the melted gelatin in the jam, blend together and transfer into a clean bowl in which it will cool to room temperature. Blend the Plazma Ground and cooled butter in a multipractic food processer so you get a crumbly mass. Add the orange juice, then make the dough and press it into a tart mold with a removable bottom- 24 cm in diameter. Evenly cover the bottom and sides, and then put the mold in the fridge for 45 minutes so the crust becomes firm. Pour the raspberry jam over the cooled crust and leave it in the fridge until the jam become totally firm. In the meantime, beat the cream cheese with an electric mixer, gradually adding the heavy cream so you get firm whipping cream. In the end, add the Plazma Ground, mix well and pour into a cake decorating syringe. Take the tart mold from the fridge and evenly squeeze out the whipped cream over the surface of the tart. Decorate the tart with fresh raspberries and sprinkle with Plazma Ground.