Raspberry & elderflower tart

Name: Raspberry & elderflower tart
Prep time: 45 min
Cook time: 45 min
Ingredients: Pastry:; 4 South Tyrolean eggs; 170 g sugar; 200 g South Tyrolean butter; 100 ml South Tyrolean buttermilk; 300 g South Tyrolean spelt flour; 100 g ground walnuts; 1 tsp. baking powder; Yoghurt cream:; 200 ml South Tyrolean yoghurt; 400 g South Tyrolean ricotta; 160 ml elderflower syrup; 200 ml South Tyrolean cream; 5 sheets gelatine; Garnish:; 300 g South Tyrolean raspberries; elderflowers (if desired)

Time to prepare: 45 min.

8 servings

A delicately flavoured cake that everyone likes

Ingredients

8 servings

Pastry:

4 South Tyrolean eggs
170 g sugar
200 g South Tyrolean butter
100 ml South Tyrolean buttermilk
300 g South Tyrolean spelt flour
100 g ground walnuts
1 tsp. baking powder

Yoghurt cream:

200 ml South Tyrolean yoghurt
400 g South Tyrolean ricotta
160 ml elderflower syrup
200 ml South Tyrolean cream
5 sheets gelatine

Garnish:

300 g South Tyrolean raspberries
elderflowers (if desired)

Preparation

Time to prepare: 45 min.

Cream the butter with the sugar and egg. Add the buttermilk, walnuts, flour and baking powder. Transfer to a baking tin and bake at 180°C for 30 minutes.

Cream:

Combine the natural yoghurt, low-fat ricotta and elderflower syrup. Soften the gelatine in cold water, drain and add. Fold in the whipped cream.

Spread the cream on top of the cooled base and transfer to the fridge. Garnish with raspberries, elderflower cream (add elderflowers to the cream the day beforehand, sieve well and whip to stiff peaks), and a few elderflowers.

If you grate an apple into the pastry, it will be even more moist.