Torta di more – Brombeertarte

nach einem rezept (mit leichten abwandlungen) von jamie oliver aus dem buch »genial italienisch«

für den mürbeteig: 125 g butter, plus etwas mehr für die form | 100 g puderzucker | 1 prise salz | 250 g mehl (ich habe volkornmehl verwendet) | 1 vanilleschote | 1/2 zitrone, abrieb | 2 grosse eigelb | 2 el kalte milch oder wasser

für die mascarponecreme: 1 vanilleschote | 500 g mascarpone | 100 sahne | 3 el zucker | 3 el vino santo oder grappa, nach belieben | etwa 300 g brombeeren, oder auch himbeeren, heidelbeeren, erdbeeren oder bunt gemischt | 2 el brombeer, oder himbeergelee (ich habe johannisbeergelee verwendet) | frische minzblätter zum garnieren | butter zum fetten der form


für den teig butter, puderzucker und salz geschmeidig rühren, das mehl einarbeiten, ebenso das vanillemark, den zitronenabrieb und die eigelbe einarbeiten bis sich alle zutaten zu streuseln zusammenfügen, das wasser oder die milch einarbeiten und alles kneten, aber nicht zu lange, da der teig sonst beim backen brüchig wird. den teig dünn mit mehl bestäuben, in frischhaltefolie wickeln und für eine stunde in den kühlschrank legen. dann den teig ausrollen und eine gebutterte form damit auslegen. ich kleide immer den boden einer springform mit backpapier aus und buttere nur den rand, das funktioniert eigentlich immer prima. nun die form für eine stunde ins gefrierfach stellen.

für die füllung mascarpone, sahne und das mark der vanilleschote, zucker und nach belieben den alkohol in einer grossen schüssel zu einer seidig glänzenden creme aufschlagen, das geht gut mit einem schneebesen.

den teig aus dem gefrierfach nehmen und im auf 180° vorgeheizten ofen etwa 12 minuten goldbraun backen. (ich hab ihn etwa 18 minuten gebacken).

den boden auskühlen lassen und aus der from befreien. die füllung auf dem boden verteilen und die brombeeren drüber streuen. das gelee kurz anwärmen, um es dann mit einem backpinsel auf die früchte zu tupfen. mit der minze gernieren. entweder sofort servieren oder später gekühlt servieren.

sf | 19.6.2011 | 50 Kommentare

  1. Dieser Kuchen ist Suuuuper lecker!!!Meine Gäste waren begeistert!
    Unbedingt aber Backpapier verwenden und den Kuchen aus der Form nehmen :-)

    Myriam | 14.10.11
  2. Sehr lecker :)

    Kati &mimi | 26.05.12
  3. super kuchen! und danke für den tollen tipp mit dem kühl stellen vor dem backen. der boden konnte so ohne probleme blind gepacken werden.
    ich hab in die creme noch eine halbe zitronenschale rein getan. das hat toll geschmeckt.

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