Apricot yoghurt tart with crunchy nut base

Ingredients

Directions

1. 1

   For the base, roughly chop the chocolate coating and melt it in a hot water bath. Melt the butter. Crumble 150 g Crunchy Nut. Mix Crunchy Nut, chocolate coating and butter well. Pour into an oiled springform pan (26 cm Ø) and press it onto the base of the springform pan. Put the base in a cool place.

2. 2

   In the meantime wash, halve and stone the apricots. Cut 2 apricots into slices and put aside for decoration. Soak gelatine in cold water. Mix yoghurt, vanillin sugar, sugar and lemon juice. Squeeze out the gelatine, melt at low heat and stir into the yoghurt mixture drop by drop. Place in a cool place for approx. 10 minutes until the mass begins to gel. Whip cream until stiff and fold in portions. Spread about 1/4 of the cream evenly on the base. Place apricot halves on top and spread the rest of the cream on top. Put the cake in a cool place for 3-4 hours. Then remove from the edge of the springform pan with a sharp knife. Decorate with apricot wedges and the remaining Crunchy Nut.

3. 3

   Whip cream until stiff and fold in portions. Spread about 1/4 of the cream evenly on the base. Place apricot halves on top and spread the rest of the cream on top. Put the cake in a cool place for 3-4 hours. Then remove from the edge of the springform pan with a sharp knife. Decorate with apricot wedges and the remaining Crunchy Nut. Serve decorated with lemon balm if desired. Makes about 12 pieces