|1.||Butter The basis||2 art. l|
|2.||Sugar The basis||1 art. l|
|3.||Ground cinnamon The basis||1/4 Tsp|
|4.||Walnuts The basis||1.5 Art.|
|5.||Water Filling||1/2 Art.|
|6.||Gelatin Filling||30 Column|
|7.||Powdered sugar Filling||6 art. l|
|8.||Sugar Filling||4 art. l|
|9.||Lemon juice Filling||1 art. l|
|10.||Raspberry Filling||2 art. l|
|11.||Cream 33% Filling||1 Art.|
|12.||Salt Filling||1 pinch|
Nuts can be slightly fried in a dry frying pan or dried in the oven, but this is not necessary. Crush nuts into a crumb blender.
Combine nuts with soft butter, cinnamon and sugar. Put in a baking dish greased with still butter with a diameter of 20 cm. Spread evenly and bake at 180 degrees 10 minutes.
Pour gelatin with cold water and let swell. Then put the pan on the fire, add sugar, icing sugar, lemon juice and a pinch of salt. Simmer constantly stirring until sugar is completely dissolved, then remove from heat and let cool slightly.
Pour raspberries with cooked syrup and let stand for half an hour. If you have frozen raspberries then you first need to defrost.
Whip cream until light.
Mix cream with raspberries, mix gently and transfer to a base. Refrigerate for 3 hours.
Cut into pieces and serve.
Raspberry tart with cream is very tender, nut-based, airy and tasty and hearty, such a dessert is quite high-calorie, but in principle, like everything is tasty. Cooking is quite simple, most of the time it takes to freeze the tart. Optionally, you can replace raspberries with strawberries or other delicious berries. This tart is perfect for the whole family, as well as decorate any holiday table.