Blackberry yoghurt tart

Name: Blackberry yoghurt tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Flour; 50 g Icing sugar; 7-10 Tbsp Salt; 100 g cold butter; 1 Egg yolk (size M); 12 sheets white gelatine; 750 g Blackberries; 1 can(s) (425 ml) Apricots; 2 packages Vanillin sugar; 100 g + 2 tablespoons of sugar; 200 g Whipped cream; 500 g Whole milk yoghurt; 200 g Schmand; 1 pack of Bourbon vanilla flavor; 1 package glaze; 7-10 Tbsp Lemon balm; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Flour
50 g Icing sugar
7-10 Tbsp Salt
100 g cold butter
1 Egg yolk (size M)
12 sheets white gelatine
750 g Blackberries
1 can(s) (425 ml) Apricots
2 packages Vanillin sugar
100 g + 2 tablespoons of sugar
200 g Whipped cream
500 g Whole milk yoghurt
200 g Schmand
1 pack of Bourbon vanilla flavor
1 package glaze
7-10 Tbsp Lemon balm
7-10 Tbsp Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Knead the flour, icing sugar, 1 pinch of salt, butter in pieces, egg yolk and possibly 1 tablespoon of cold water first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap in foil and put in a cool place for about 30 minutes. Grease a springform pan (26 cm Ø). Press the shortcrust pastry evenly into the form as a base, prick several times with a fork. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Leave to cool down. Soak 6 sheets of gelatine in plenty of cold water for at least 5 minutes. Wash, drain and sort the berries.
2
Drain the apricots, collect the juice. Puree 1/3 berries, apricots, 3 tbsp. juice, vanillin sugar and 50 g sugar in a high mixing bowl. Squeeze gelatine and dissolve at low heat. Stir in 4 tbsp. puree, then stir into the rest of the puree. Chill for approx. 20 minutes until it begins to gel. Whip the cream until stiff and fold in. Close the cake ring around the base, cover with 1/3 berries. Spread the cream on top. Chill for approx. 1 hour. Soak 6 gelatine sheets. Mix yoghurt, sour cream, vanilla flavouring and 50 g sugar. Squeeze the gelatine and dissolve. Stir in 4 tbsp. yoghurt, stir into the rest of the yoghurt.
3
Spread the cream on top. Chill for approx. 1 hour. Soak 6 gelatine sheets. Mix yoghurt, sour cream, vanilla flavouring and 50 g sugar. Squeeze the gelatine and dissolve. Stir in 4 tbsp. yoghurt, stir into the rest of the yoghurt. Spread on the fruit cream. Chill for about 3 hours. Mix the cake glaze and 2 tbsp. sugar. Stir in 1/4 litre water and bring to the boil while stirring. Let it cool down a little and spread it on the cake. Cover with the rest of the berries. Chill for about 1 hour. Decorate with lemon balm and dust with icing sugar
4
Chill for about 3 hours. Mix the cake glaze and 2 tbsp. sugar. Stir in 1/4 litre water and bring to the boil while stirring. Let it cool down a little and spread it on the cake. Cover with the rest of the berries. Chill for about 1 hour. Decorate with lemon balm and dust with icing sugar
5
waiting time approx. 4 hours