Coconut butter milk tart with apricots

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Drain the apricots. Melt the butter. Put the rusks in a freezer bag and crush them with a cake roll. Mix butter and crumbs. Lightly brush the bottom of a springform pan (26 cm Ø) with oil. Press the crumb mixture onto it to form a firm base.

2. 2

   Put the base in a cool place for about 30 minutes. Soak gelatine in cold water. Mix yoghurt, buttermilk and sugar. Squeeze the gelatine, dissolve it and stir in 3 tbsp. yoghurt mixture. Stir into the remaining cream. Cool until it starts to gel. Whip cream until stiff and fold in. Spread 1/4 of the yoghurt cream on the base and spread 2/3 of the apricots on top. Add the rest of the yoghurt cream and smooth it down. Chill the cake for about 30 minutes until the cream starts to gel.

3. 3

   Stir into the remaining cream. Cool until it starts to gel. Whip cream until stiff and fold in. Spread 1/4 of the yoghurt cream on the base and spread 2/3 of the apricots on top. Add the rest of the yoghurt cream and smooth it down. Chill the cake for about 30 minutes until the cream starts to gel. Spread the rest of the apricots on top. Chill the cake for 3-4 hours. Lightly roast the grated coconut in a pan without fat and remove. Sprinkle the cake with the grated coconut before serving. Decorate with lemon balm

4. 4

   Spread the rest of the apricots on top. Chill the cake for 3-4 hours. Lightly roast the grated coconut in a pan without fat and remove. Sprinkle the cake with the grated coconut before serving. Decorate with lemon balm

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
250 kcal

CARBS
26 g

FATS
14 g

PROTEINS
4 g