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76
ROOMKAASTAART MET
FRAMBOZEN EN ROZENWATER
6 porties
Bereidingstijd: 55 min.
Moeilijkheidsgraad:
gemiddeld
INGREDIËNTEN
Korst:
75 g bloem
30 g suiker
1 eidooier
75 g zachte boter
1 citroen
1 snufje zout
Vulling:
500 g roomkaas,
ongeklopt
150 g poedersuiker
50 g bloem
1 vanillestokje
3 eieren
1 eidooier
50 g verse slagroom
200 g frambozen
1 eetlepel rozenwater
Korst:
1. Verwarm de oven voor op 190 °C.
2. Meng bloem, suiker, een halve
geraspte citroenschil, eidooier, boter en
zout.
Kneed licht tot een glad deeg.
3. Vorm een bal, rol hem in plastic
folie en leg hem een uur in de koelkast.
Spreid het deeg uit tot de diameter van
de bakvorm. Vet de vorm in en doe het
deeg erin. Bak 15 minuten onderin de
oven. Haal uit de oven en laat afkoelen.
Vulling:
1. Meng de roomkaas met suiker,
bloem, vanillezaadjes uit het
vanillestokje, eieren, eigeel, slagroom
en rozenwater. Roer alles voorzichtig
door elkaar. Vet de onbedekte
binnenrand van de vorm in.
2. Verdeel de frambozen over de
bodem en giet de vulling eroverheen.
Bak 30 tot 40 minuten onderin de
oven.
AFWERKING
Verwijder de taart uit de vorm als de taart nog lauwwarm is. Laat op een rooster
afkoelen. Zet minimaal 2 uur voor het opdienen in de koelkast.
39


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