Mascarpone Basil Tartlet

For the mascarpone basil tart, prepare two cake hoops on a baking sheet lined with baking paper. Cut out two sponge cake layers, each 12 cm in diameter, and place them in the cake hoops.

For the mascarpone cream, first stir the powdered gelatin into the cold orange juice and allow to swell.

Then whisk the egg, sugar, apricot liqueur and lemon juice until foamy, then whip the egg whites with sugar and salt to egg whites. Whip the whipped cream until stiff.

Now whisk the mascarpone until smooth. Heat the gelatine. Fold the prepared masses into the mascarpone, finally fold in the whipped cream.

Now spread the finished cream on the sponge cake layers and chill in the refrigerator for about 2 hours.

In the meantime, swell the gelatine in cold water for the cake jelly. Then mix well the basil leaves with the lemon juice and honey with a hand blender or in a cutter.

Now heat the gelatine and stir it into the basil mixture. When the tart is well cooled, spread the basil jelly evenly over the mascarpone basil tartlet and let it set.

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