Cream Cheese Berry Tart

Ingredients

• 150 g butter
• 120 g digestive biscuits
• 100 g hazelnut brittle
• 6 sheets gelatin
• 150 g mixed berries (e.g., blackberries, raspberries, gooseberries and strawberries)
• 1 tbsp Cornstarch
• 1 Tbsp vanilla sugar
• 50 ml gooseberry juice
• 200 ml whipping cream (30%)
• 400 g cream cheese
• 500 g Low-fat quark
• 75 g sugar
• 2 limes (zest only)
• 4 Tbsp lime juice
• 50 g white chocolate (shredded)
• 300 g mixed berries (e.g., blackberries, raspberries, gooseberries and strawberries)
• 2 tbsp sugar
• 50 g white chocolate

Instructions

1. 1.

   Melt the butter for the crust. Pulse the biscuits and brittle in a food processor until fine, then mix with the melted butter. Press the mixture into a parchment-lined springform pan, flattening it evenly. Chill.

2. 2.

   Soak the gelatin sheets in plenty of cold water. Wash, trim and roughly chop the berries, then place them in a pot. Whisk together the cornstarch, vanilla sugar and gooseberry juice until smooth, add to the berries, and bring to a gentle boil while stirring slowly. Remove from heat and let cool. Beat the cream into stiff peaks. In a bowl whisk together the cream cheese, quark, sugar, lime zest and lime juice until smooth. Squeeze out excess water from the gelatin and melt it in a small saucepan over low heat while stirring. Fold 2–3 tbsp of the quark mixture into the melted gelatin, then quickly stir this into the remaining quark mixture. Fold in the whipped cream with the shredded white chocolate.

3. 3.

   Spread half of the quark mixture over the crust, spoon the berry puree on top, then add the remaining quark mixture and smooth it out. Chill for at least 4 hours.

4. 4.

   For serving, wash, trim and cut the berries if needed. Boil a fifth of them with sugar, blend, strain through a sieve and drizzle over the tart; scatter the remaining berries on top.

5. 5.

   Melt white chocolate over a double boiler and drizzle it decoratively over the berries. Serve the tart well chilled.