Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tart base
Cinnamon cream
Cranberry jelly
To decorate
Utensils
One springform pan (approx. 28 cm in diameter), base lined with baking paper, sides greased
How it's done
Tart base
Mix the biscuits, nuts and cranberries in a bowl. Pour in the butter, mix. Spread the biscuit mixture over the base of the prepared tin, press down firmly with the base of a glass or the back of a spoon. Cover and chill.
Cinnamon cream
In a bowl, whisk the cream cheese with all the other ingredients up to and including the cinnamon. Pour the cream into a small pan, bring to the boil. Remove the pan from the heat. Add the gelatine, dissolve while stirring, combine with 2 tbsp of the mixture and immediately stir into the remaining mixture. Add the whipped cream, carefully fold in, spread on top of the tart base. Cover the tart and leave to set in the fridge for approx. 3 hrs.
Cranberry jelly
Bring the cranberries and cranberry juice to the boil in a pan. Remove the pan from the heat, leave to infuse for approx. 10 mins. Place the cranberries and cranberry juice in a measuring cup, puree. Pass the mixture through a sieve into a bowl. Heat up 3 tbsp of the mixture in a small pan. Add the gelatine, dissolve while stirring, immediately mix thoroughly with the rest of the mixture. Carefully pour the cranberry jelly on top of the set cinnamon cream. Cover the tart again and chill for at least 4 hrs.
To decorate
Remove the tin frame, slide the tart onto a cake plate. Top with the cranberries, pecan nuts and dried flowers.
| Prepare: | Make the tart 1 day in advance so that it has time to set. |
|---|
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