Blueberry yoghurt tart
not easy
60 mins
60 mins
Ingredients
- 250 g frozen blueberries (e.g. from Göhrde Castle)
- 7-10 Tbsp Oil
- 75 g Butter
- 100 g Wholemeal butter biscuits
- 6 sheets white gelatine
- 250 g Mascarpone
- 100 g Sugar
- 150 g Whole milk yoghurt
- 7-10 Tbsp Juice of 1 lime
- 250 g + 150 g confectionary cream
- 50 g flaked almonds
- 20 Raspberries
- large freezer bag, baking paper
Directions
- 1
Defrost blueberries at room temperature. Lightly coat a springform pan (20 cm Ø) at the bottom with oil. For the bottom melt butter and let it cool down a little. Put the butter biscuits in a freezer bag and close it.
- 2
Roll over with a cake roll until the biscuits are finely crumbled. Knead the crumbs and butter well. Pour the crumb mixture into the tin and press to a firm base. Chill for about 30 minutes.
- 3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Soak gelatine in cold water. Mix blueberries, mascarpone and sugar well with a tablespoon or dough scraper.
- 4
Stir in yoghurt and lime juice. Whip 250 g cream until stiff. Squeeze the gelatine. Dissolve in a small pot at very low heat while stirring. Stir about 2 tbsp. of the blueberry cream into the gelatine.
- 5
Then stir everything into the rest of the cream. Fold in the whipped cream. Spread the cream on the base and smooth it down. Chill for at least 4 hours.
- 6
Carefully spread almonds on a baking tray lined with baking paper - they must not break. Roast in a hot oven for about 5 minutes until golden brown. Take them out and let them cool down. Whip 150 g cream until stiff.
- 7
Remove the cake from the tin and spread with the cream. Decorate with raspberries and whole almond flakes. Keep cold until serving.
Nutrition Facts
350 kcal
18 g
28 g
5 g
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