Cream Cheese Berry Tart

Ingredients

• 1 Organic lemon
• 200 g digestive biscuits
• 100 g yogurt butter (room temperature)
• 6 sheets of white gelatin
• 50 g sugar
• 600 g low-fat cream cheese mixture (0.2% fat)
• 2 egg whites
• 400 g mixed berries (e.g., blueberries, blackberries, currants)

Instructions

1. 1.

   Line a 26 cm springform pan with plastic wrap.

2. 2.

   Wash the lemon in hot water, pat dry, grate 1 tsp of zest and squeeze out the juice.

3. 3.

   Crush the biscuits and mix well with butter and lemon zest. Press evenly onto the bottom of the pan and refrigerate.

4. 4.

   Meanwhile soak gelatin in cold water. Whisk together 4 Tbsp lemon juice, sugar, and cream cheese until smooth.

5. 5.

   Gently melt the gelatin in a saucepan over low heat until liquid; fold in 3 Tbsp cream cheese, then stir in the remaining cream cheese.

6. 6.

   Separate the eggs (reserve yolks for another use). Beat the whites to stiff peaks, fold into the cream cheese mixture, spread over the biscuit base and smooth. Chill for at least 3 hours.

7. 7.

   In the meantime wash the berries and let them drain well. Release the tart from the pan, remove the plastic wrap, and arrange the berries on top.