Apricot Philadelphia Tart

Name: Apricot Philadelphia Tart
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 100 g Yoghurt butter; 125 g Rusk; 9 sheets white gelatine; 1 can(s) (850 ml) Apricots; 400 g Cream cheese "Balance"; 500 g Skimmed milk yoghurt; 100 g Sugar; 7-10 Tbsp grated rind and; 2 TABLESPOONS Juice of 1/2 organic lemon; 100 g Whipped cream; 2-3 TABLESPOONS Strawberry Fruit Spread; 1 g and 1 small plastic bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
100 g Yoghurt butter
125 g Rusk
9 sheets white gelatine
1 can(s) (850 ml) Apricots
400 g Cream cheese "Balance"
500 g Skimmed milk yoghurt
100 g Sugar
7-10 Tbsp grated rind and
2 TABLESPOONS Juice of 1/2 organic lemon
100 g Whipped cream
2-3 TABLESPOONS Strawberry Fruit Spread
1 g and 1 small plastic bag

Directions

1
Place the cake ring (26 cm Ø) on a cake plate lightly coated with oil. Melt butter at low heat. Fill the rusk into a large plastic bag, close it. Crumble finely with a pastry roll. Mix the crumbs with the liquid butter. Fill into the ring as a base, press on. Chill for about 1 hour.
2
Soak the gelatine in cold water. Drain apricots well and mix cream cheese, yoghurt, sugar, lemon peel and juice briefly. Squeeze the gelatine, dissolve at low heat. Stir in 3 tablespoons of cream cheese cream, then stir into the rest of the cream. Chill for approx. 5 minutes until it starts to gel, whip cream until stiff and fold in. Spread 1/3 cream on the cake base. Spread the apricots on top. Spread the rest of the cream on the cake base. Chill for at least 5 hours.
3
Remove cake ring. Heat up the fruit spread and 1 tbsp. water and pass through a sieve. Pour into a small plastic bag. Cut off a small corner at the bottom and squirt strips onto the cake. Chill for about 30 minutes.