Lemon-raspberry-cream tart 🍓

Today I created these delicious vegane cupcakes for you, the small, fine dessert cakes look beautiful and taste so delicious. Crusty ground meets fruity jelly and creamy topping. All in all, a trilogy of biscuits, raspberry jelly and cream - who can resist?

The following ingredients are required

• Lemon biscuit bottom
• 200 g lemon wafers
• 110 g butter vegan

12 pieces of aluminum cupcakes

Preparation

Finely chop the lemon wafers with a multi-shredder, add the melted butter and stir well.

Put 2 tbsp of the cookie mass into each aluminum tin and press firmly, pulling up a small rim, then chill.

After cooling, carefully remove from the mold.

Ingredients for the filling and topping

• 200 g frozen raspberries
• 1 tbsp white cane sugar (optional)
• 1 tsp agar agar

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• 200 ml whipped cream vegan
• 24 g cream stiffener

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• 100 g cream cheese vegan
• White cane sugar as needed
• Juice and zest of an organic lemon

Preparation

Heat the raspberries in a saucepan, pass through a fine sieve (if you like the small seeds, you can omit this process).

Put the passed raspberries back in the pot, add agar agar and the cane sugar and stir well with a whisk. Bring the raspberries to the boil and cook for 2 minutes. Then empty the raspberries in a bowl and let them cool slightly. Stirring occasionally.

Cream cheese, lemon juice, finely grated lemon peel, cane sugar if desired and the raspberry jelly (except for 12 tsp) !! mix everything together well.

Mix the cream and cream stiffener into a thick, creamy mass.

Whisk the whipped cream and the cream cheese and raspberry mixture well.

Pour the cream into a piping bag with a large star nozzle and put in the fridge for about 30 minutes.

Add 1 teaspoon of raspberry jelly to each of the chilled tarts. Spray the raspberry cream in rosettes and decorate with raspberries.

I hope you enjoy this recipe and you will try it!