Raspberry cheesecake tartlet
Cooking Time
60 mins
Serving Suggestion
30 people
Difficulty
Allergy information
How to make Raspberry cheesecake tartlet
Mix all the ingredients together with the GOLD CUP® BACK until you have a homogenous dough
Store the dough overnight in the fridge
Roll the dough to 2.5 mm and shape your forms
Bake for 14 min at 170°C
Beat the soft cheese and the sugar
Add the melted white chocolate
Add the whipped cream* and mix gently
Pour the cream fi lling into the baked tartlet
Put in the freezer
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