RECIPES
By using our recipes and decorating tips, it’s quick and easy to transform our cakes and gateaux into your very own edible masterpieces with unique finishing touches
Grandmother’s Cream Cheese Tart with drip effect
For a classic, creamy dessert with a sprinkle of sophistication, look no further than Grandmother’s Cream Cheese Tart, featuring a stylish drip effect.
Ingredients for Serves 12:
- Grandmother‘s Cream Cheese Tart (39000820)
For the forest fruit compote:
- 500 g fresh or frozen mixed berries (e.g. raspberries, blueberries, redcurrants, blackberries)
- 4 tbsp sugar
- 250 ml + 3 tbsp clear apple juice
- Seeds from one vanilla pod
- 3-4 tsp cornflour
- 100 g green pistachios
- 200 g dark chocolate
- Raspberries and mint sprigs to garnish.
Step 1
For a classic, creamy dessert with a sprinkle of sophistication, look no further than Grandmother’s Cream Cheese Tart, featuring a stylish drip effect.
Step 2
Wash the fresh berries, or use frozen berries straight from the packet. Heat the sugar with 2 tbsp water in a pan on a medium heat and caramelise until golden brown, then add 250 ml apple juice and the vanilla seeds and pod. Mix the cornflour with 3 tbsp apple juice and add to the pan while stirring. Bring to the boil and simmer for approximately 2 minutes. Add the berries, remove from the heat and leave to cool.
Step 3
Cut the defrosted cheesecake into 12 equal-sized pieces and slice each of these diagonally into 3 triangles.Roughly chop the pistachios. Roughly chop the chocolate and melt over a bain-marie. Drizzle the melted chocolate over the triangular pieces of cake and sprinkle with pistachios. Position 3 pieces on each plate, leaving a little space between them. Place some of the berry compote in between the pieces of cake and garnish with fresh mint leaves and raspberries.
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