Bring the cream cheese to room temperature. Defrost the raspberries and puree with a blender. Soak the gelatin in water to soften.
Bake the tart crust 'blind' (unfilled). Brush the surface with egg, allow to dry, and let cool. Please refer https://washoku.cookpad.com/recipe/1004590 for the tart crust directions.
Thoroughly mix the cream cheese and sugar together in a bowl. It's easier to use a rubber spatula to rub the sugar into the butter to start with.
Beat the mixture with a whisk until creamy. Add the sour cream and mix well.
Once the butter and sugar are creamed together, strain the pureed raspberries, add to the mixture from Step 4, and mix well.
Next, add the liqueur and lemon juice. Mix well.
Add the heavy cream and mix well.
It should become thick and creamy like this.
Finally, thoroughly dissolve the gelatin in bowl suspended over a pan of hot water, and mix it thoroughly into the mixture from Step 8. Pour the filling into the baked tart crust and shake gently to level out the surface.
Place in the refrigerator for about 2-3 hours until set.
Once the filling has set, top as you like with berries and nappage (readymade tart glaze). Chill in the refrigerator. Carefully remove the tart from the pan and enjoy!
This time, I used frozen berries for the topping. It's hard to drain frozen berries, so simply mixed the still-frozen berries with nappage (glaze) to coat them and used them as-is.
If you try to defrost the frozen berries, they become too mushy and soft because of the moisture, so please use fresh berries if you can.
Use nappage (glaze) that doesn't require heating up to coat the berries. If you use glazed berries like this as topping, they are easy to fix in place since they don't roll around.
If you have any leftover filling, pour into a cup and top with berries. So cute.
This is what it looks like when cut. Unfortunately I'm not good at slicing, so it looks messy. No matter how many times I cut cakes, I never seem to improve...
