Chocolate cranberry tart

Name: Chocolate cranberry tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1 pack of (250 g) Baking mix "fruitcake batter; 125 g soft butter or margarine; 1 egg (size M); 1 TEASPOON Cocoa powder; 1 glass (370 ml; 395 g) Wild cranberries; 5 sheets white gelatine; 2 (150 g each) Cup of whole milk yoghurt (3,5 % fat); 75 g Sugar; 1 package Fine lemon peel; 2 (200 g each) Cup of whipped cream; 7-10 Tbsp Chocolate flakes; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1 pack of (250 g) Baking mix "fruitcake batter
125 g soft butter or margarine
1 egg (size M)
1 TEASPOON Cocoa powder
1 glass (370 ml; 395 g) Wild cranberries
5 sheets white gelatine
2 (150 g each) Cup of whole milk yoghurt (3,5 % fat)
75 g Sugar
1 package Fine lemon peel
2 (200 g each) Cup of whipped cream
7-10 Tbsp Chocolate flakes
7-10 Tbsp Grease

Directions

1
Place the baking mix, fat, egg, cocoa and 2 tablespoons of water in a mixing bowl. Stir with the whisk of the hand mixer. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down.
2
With a teaspoon, place 100 g cranberries as small heaps on the dough. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes. Let it cool down. Soak the gelatine in plenty of cold water.
3
Puree 200 g cranberries with a blender. Mix yoghurt, sugar, lemon peel and pureed cranberries with a whisk. Squeeze the gelatine and dissolve. Stir into the yoghurt mixture and chill.
4
In the meantime, whip 1 cup of cream until stiff. As soon as the yoghurt mass begins to set, fold in the cream with a whisk. Place the springform pan around the cake base and spread the yoghurt mixture on the cake base.
5
Chill for about 1 hour. Whip the rest of the cream until stiff and fill into a piping bag with star-shaped spout. Decorate cake with cream, remaining cranberries and chocolate shavings. Makes about 12 pieces.