Coconut-buttermilk tart with apricots

Name: Coconut-buttermilk tart with apricots
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 2 can(s) (à 425 ml) Apricots; 65 g Butter; 175 g Coconut rusk; 6 sheets Gelatine; 250 g Whole milk yoghurt; 250 ml Buttermilk; 75 g Sugar; 250 g Whipped cream; 20 g Coconut chips; 7-10 Tbsp Oil; 1 Freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

2 can(s) (à 425 ml) Apricots
65 g Butter
175 g Coconut rusk
6 sheets Gelatine
250 g Whole milk yoghurt
250 ml Buttermilk
75 g Sugar
250 g Whipped cream
20 g Coconut chips
7-10 Tbsp Oil
1 Freezer bag

Directions

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
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. Spread the rest of the apricots on top.
3
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 coconut chips in a pan without fat, remove. Before serving, decorate the cake with this
4
Waiting time approx. 3 1/2 hours