ALMOND-ANDRASPBERRY TART

Serves 10 to 12 EASY GREAT VALUE

Preparation: 30 minutes, plus 24 hours’ chilling time

Cooking: 45 minutes

For the base: butter 15–20 g, melted

Amaretti biscuits 100 g, crushed

For the filling, beat: free-range eggs 5 sugar 240 g cream cheese 750 g (at room temperature) Amaretto liqueur 2T For the topping: raspberries 320 g

Amaretto liqueur 2T thick sour cream 2 cups sugar 50 g flaked almonds 30–40 g, toasted, to garnish mint leaves, to garnish edible flowers, to garnish

1 Preheat the oven to 160°C. Grease a

28 cm springform cake tin and line the base with baking paper. Grease the paper very well. Mix the butter and Amaretti biscuits and press into the tin. 2 Pour the filling over the base and bake for 35 minutes, or until set. Allow to cool. 3 To make the topping, mix the raspberries with the liqueur, reserving a few raspberries to garnish. Mix the sour cream and sugar by hand and spoon over the raspberries. Spread onto the topping and bake at 100°C for 10 minutes. Allow to cool, then cover and chill for 24 hours. 4 To serve, sprinkle with the toasted almonds and garnish with the reserved raspberries, mint and flowers. WINE: Graham Beck Bliss MCC NV