Easy

unit

Fresh cream

Raspberry

Soft butter

Sweetened whole milk

Flour

Cane sugar

Lemon juice

Soup spoon

Lemon and raspberry cheesecake

Mix the butter and flour to a sandy consistency, making sure the ingredients are well incorporated.

Add the sugar to the mixture and stir carefully to obtain a balanced combination.

Add the beaten egg to the mixture and work the dough into a smooth ball.

Flatten the dough slightly, then cover with cling film and leave to rest in the fridge for 30 minutes, allowing the dough to reach its optimum consistency.

On a floured work surface, roll out the pastry to fit the tart tin, carefully pressing it into the desired shape.

Cover the pastry with baking parchment, then add white beans or apricot stones to weigh down the pastry. Bake for 15 minutes at 180°C. Remove the parchment paper and apricot stones and continue baking for a further 10 minutes, taking care to ensure a golden-brown color.

Finally, allow to cool completely before unmolding, ensuring that the tart reaches its final consistency.

In a salad bowl, combine the sweetened condensed milk and lemon juice, making sure both ingredients are well blended to form a smooth mixture.

Whip the cream until stiff, then add it to the bowl containing the sweetened condensed milk and lemon juice mixture, mixing gently to obtain an airy whipped cream.

Leave to set for at least 2 hours in the fridge, allowing the mixture to solidify and achieve a perfect texture.

For the finishing touch, decorate with raspberries by arranging them aesthetically on the surface of the tart.

Easy

65 min

Dessert

Teatime

British

Birthday

Child

Servings

8

Nutrition

/ per serving

Directions

Step #1

5 min.

Step #2

5 min.

Step #3

5 min.

Step #4

0

Step #5

5 min.

Step #6

25 min.

Step #7

0

Step #8

7 min.

Step #9

8 min.

Step #10

0

Step #11

5 min.

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