Cherry yoghurt tart with coconut
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Oil
- 125 g Rusk
- 150 g Dark chocolate
- 1 cube (25 g) white plate grease
- 50 g Coconut flake
- 12 sheets white gelatine
- 1 glass (720 ml) Sour cherries
- 750 g Whole milk yoghurt
- 4-5 Tbsp Lemon juice
- 100 g Sugar
- 1 package Vanillin sugar
- 500 g Whipped cream
- 2 TABLESPOONS Coconut chips ,
- 7-10 Tbsp Cocktail cherries and
- 7-10 Tbsp Melissa
- 1 large freezer bag
Directions
- 1
Lightly coat the springform pan (26 cm Ø) with oil. Put the rusk into a freezer bag, close the bag. Crumble the rusk with a rolling pin. Break chocolate into pieces, melt with white fat in a hot water bath
- 2
Mix grated coconut and rusk crumbs. Mix with the liquid chocolate. Spread on the bottom of the springform pan and press down gently. Chill for about 2 hours
- 3
Soak gelatine in cold water. Drain the cherries, drain well and dab dry with kitchen paper if necessary. Remove the base from the mould and place on a cake plate. Close the rim or cake ring around the cake. Mix yoghurt, lemon juice, sugar and vanilla sugar
- 4
Squeeze out the gelatine and dissolve over a mild heat. 4 TABLESPOONS
- 5
Stir in yoghurt, then stir into the rest of the yoghurt. Cool until it begins to gel (approx. 15 minutes). Whip cream until stiff and fold in
- 6
Spread 1/4 cream on the cake base. Spread the cherries on top. Spread the rest of the cream on top. Chill for about 4 hours. Roast the coconut chips without fat and let them cool down. Decorate the cake with coconut chips, cocktail cherries and lemon balm
Nutrition Facts
270 kcal
24 g
16 g
5 g
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