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Kinderriegel Rezept zum Nachmachen
Kinderriegel Rezept zum Nachmachen
Posted in: Sweet recipes, Chocolate and pralines, Chocolate specialities
2025-04-02
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Welches Kind liebt schon nicht Kinderschokolade? Deshalb haben wir uns gedacht, dass wir Dir heute zeigen, wie...

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Aperitif carrots filled with a salmon filling
Aperitif carrots filled with a salmon filling
Posted in: Salty recipes, Aperitif and appetizers, Savoury pastries, Seasonal recipe ideas, Spring & Easter
2025-03-26
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Are you still looking for a great Easter roll appetiser idea for your Easter brunch? Then our carrot savoury snacks...

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Popular posts

Temper couverture and chocolate correctly
Temper couverture and chocolate correctly
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
55 Liked
How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
The most common mistakes when working with chocolate or couverture
Posted in: Things to know, Chocolate
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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Heart cake with vanilla and raspberry

9 Liked
 

Heart-shaped cake with vanilla cream and raspberries

Are you still looking for a suitable gift for Mother's Day, a birthday or other celebrations? Then this homemade cake with vanilla cream filling and fresh raspberries is just the thing for you. Show your mum how much you love her with this delicious homemade heart-shaped cake! You can also make other friends and family members happy with this cake. The cake consists of a delicious shortcrust pastry lightly coated with chocolate, a heavenly delicious vanilla cream and fresh raspberries on top. Of course, you can also use any other fruit such as fresh strawberries, blueberries or different varieties. Have fun baking them!

As always, you can download the recipe at the end of the post!

Most important key data

Quantity: 1 tart | 23 ø cm

Baking time: approx. 15 minutes

Difficulty level: Easy

Shelf life: 3 days

Shortcrust pastry

Butter | cold70 g
Granulated sugar45 g
Salt2 pinches
Whole egg (beaten egg)15 g
White flour120 g

Vanilla cream

Whole milk | Part 1380 g
Granulated sugar75 g
Whole milk | part 2, cold75 g
Vanilla cream powder45 g
Vanilla seeds1 pinch of
Leaf gelatine3 pcs.
Whipped full cream120 g
Couverture | whiteA little
Raspberries | freshas desired

Making the shortcrust pastry

Place all the ingredients except the whole egg in a bowl and rub the ingredients between your hands. As soon as the lumps of butter have disappeared, you can add the whole egg and work it into the dough. Knead the dough on your work surface to form a smooth dough, wrap it in cling film and place it in the fridge for at least 30 minutes. (You can also put all the ingredients together in a food processor fitted with a dough hook to make the dough)

Preheat the oven to 180 ºC fan and then grease and flour the heart-shaped baking tin.

After chilling, knead the dough briefly and then roll it out on a lightly floured work surface to a thickness of 3 mm using rolling pins. Add a little flour to the rolled-out dough and roll it loosely onto the rolling pin. Then roll the dough over the prepared baking tin and press the dough well into the edges and sides of the tin. Make sure that the thin dough does not tear.

Once the heart-shaped baking tin is nicely lined with the pastry, you can carefully cut away the excess pastry from the edges with a straight knife and then prick the base of the tart with a fork. Now place a sheet of baking paper on the tart base and fill this with blind baking balls. Place the tart in the preheated oven for 10 to 15 minutes.

After the baking time, remove the tart from the tin and leave to cool on a cooling rack.

Making the vanilla cream

Place the gelatine in a container of cold water and leave to soak.

In the meantime, pour the whole milk (part 1) into a pan with the sugar and bring the mixture to the boil once. Mix the milk (part 2) with the cream powder and vanilla seeds in a separate bowl.

Once the whole milk and sugar mixture has boiled briefly, you can reduce the heat slightly and add a generous sip of it to the mixed vanilla cream powder and stir well. Then return this mixture to the pan and boil everything together to form a firm pudding. Stir constantly so that the mixture does not burn. Once the pudding is firm and compact, you can transfer it to a large bowl, cover the surface with cling film and place in the fridge to cool for at least 30 minutes.

Once the cream has cooled completely, you can take it out of the fridge and whip it briefly with a hand mixer.

Squeeze out the gelatine well, place it in a small pan and melt it on a low heat. Once the gelatine is liquid, you can add a little of the vanilla cream to the gelatine and mix well to combine everything. Then add the mixed gelatine back to the remaining vanilla cream and stir in well.

Finally, carefully fold the whipped full cream into the cream in three parts (preferably with a whisk) and then transfer to a piping bag.

Finishing the tart

Melt some white couverture over a bain-marie and then brush it all over the cooled tart. Make sure that you also coat the edges well. The couverture prevents the tart from absorbing moisture too quickly. This keeps the shortcrust pastry crisp for longer. Once the couverture has set, you can fill the shell with the vanilla cream. Then place the fresh, washed raspberries on top of the vanilla cream and dust them with the sweet icing snow.

Of course, you can also use any other fresh fruit for this tart. Many fruits actually go well with a delicious vanilla cream. You can also mix several fruits together. The main thing is to use fresh fruit.

Have fun making it and bon appétit!

Storage & shelf life

The tart will keep in the fridge for approx. 3 days. But of course it tastes best fresh.

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Nutrition declaration per 100 g

Energy value in kJ: 985 kJ | Energy value in kcal: 254 kcal | Fat: 11 g, of which saturates: 7 g | Carbohydrates: 29 g, of which sugars: 20 g | Protein: 4 g | Salt: 0.28 g

 
Posted in: Seasonal recipe ideas, Sweet recipes, Summer & 1 August, Cakes and pastries, Cakes and cupcakes, Cake creations

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