Mikado Tart Deluxe - No-bake mini cheesecake with salted caramel, blackberries and figs

hrs

I'll get back to you with this super-delicious Mikado tart. After wedding, relocation & Co. it is finally sugar sweet on monsieur muffin. Today I have a super creamy fruity chocolate tart for you. The first Mikado sticks are already hidden in the ground, followed by a creamy fresh cheese layer topped with a salt caramel sauce on which blackberries, figs and Mikado's thrones. And is your mouth watering? What can I say, I could not look so fast, because the mini cakes were already ratzefatze auffuttert. The whole thing I have prepared in sweet, small Dessertringen, so they are not only for the sole consumption (well as well as with friends), but also wonderful as a gift.

Did you like these crispy chocolate Mikado's as much as I used to? What did I like when my dear Annalena asked me if I would like to conjure up a fine treat with Mikado *.

When I held the first Mikado Stick in my hands for years, childhood memories were immediately awakened. From vacation by the sea, picnic in the park or the first love in the sandbox ... As it is then, I always have something to nibble while garnishing and taking photos and what can I say, even before the first picture was the first pack auffuttert. They still taste as good as they used to. Hihi ... Luckily I had another pack for emergencies inpetto. That was an emergency, right? Acute chocolate

For you there is now the recipe and I sit down now with my Mikado tart in the garden and enjoy it all alone. Okay, the sweetheart is getting a bit more - but only one

Have a sweet Sunday
your Jenni

Mikado Tart

Ingredients for 3 tartlets (each tartlet gives 3-4 portions): For the soil:
100 g butter
50 g Mikado milk chocolate (in total you need 1 pack for the recipe)
50 g spoon biscuit
50 g rusk

For the cream:
Juice of half a lemon
400 g double cream cheese
600 g sour cream
1 Msp. Cinnamon
1 Msp. Cardamom
½ vanilla pith
70 g sugar
7 leaves gelatin

For the caramel sauce:
120 g sugar
200 g whipped cream
20 g butter
1/2 tsp sea salt

To decorate:
1 cup blackberries
3 fresh figs
6-9 micro sticks

In addition:
3 dessert molds a 10 cm diameter (I have this Dessertring and am very satisfied)

Preparation:

Melt the butter and let cool. In the meantime, roughly crumble Mikado sticks, spoon biscuit and rusk. Put in a freezer bag and crumble finely with the rolling pin. Mix the butter with the crumbs. As a ground into the ungreased dessert molds.

For a cream squeeze juice of a lemon. Cream cheese, sour cream, cinnamon and cardamom with the vanilla pod, lemon juice and sugar with a mixer.

Soak the gelatin in cold water for 5 minutes. Then squeeze well and dissolve in a saucepan over low heat. Remove the pot from the heat, add 3 tablespoons of the cream and whisk with the gelatine. Slowly add the remaining cream and stir well. Fill in the dessert molds and smooth. Put in the fridge for at least 1 hour.

In the meantime prepare the caramel sauce. Caramelise 120 g of sugar in a saucepan. Add the cream, butter and sea salt and stir the mixture at low speed (slightly simmer) until a thick sauce is formed. Attention, do not simmer too long, the mass is still thickening a bit. Let cool down

Before eating, remove the cake from the mold, pour over the sauce and decorate with blackberries, figs and Mikado sticks. If you like, add a few lavender or rosemary sprigs.

Tip to better dissolve the mass of the dessert molds:
I have recently stumbled across this handy acetate roll, cutting it to the appropriate length, placing it in the mold, and when it comes out of the cake it not only loosens the shape much easier, it also has a perfect edge.