Coconut-cherry yoghurt tart

Name: Coconut-cherry yoghurt tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 100 g Butter or margarine; 400 g Sugar; 3 Eggs (size M); 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 6-8 TABLESPOONS Milk; 120 g Flour; 2 TEASPOONS Baking Powder; 70 g Coconut flake; 1 glass (720 ml) Sour cherries; 1 Bag of raspberry-flavoured red fruit jelly; 5 sheets white gelatine; 250 g Skimmed milk yoghurt; 5 TABLESPOONS Lemon juice; 2 packages Vanillin sugar; 125 g Whipped cream; 7-10 Tbsp Mint leaves; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

100 g Butter or margarine
400 g Sugar
3 Eggs (size M)
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
6-8 TABLESPOONS Milk
120 g Flour
2 TEASPOONS Baking Powder
70 g Coconut flake
1 glass (720 ml) Sour cherries
1 Bag of raspberry-flavoured red fruit jelly
5 sheets white gelatine
250 g Skimmed milk yoghurt
5 TABLESPOONS Lemon juice
2 packages Vanillin sugar
125 g Whipped cream
7-10 Tbsp Mint leaves
7-10 Tbsp Fat and breadcrumbs

Directions

1
Cream fat and 100 g sugar with the whisk of the hand mixer. Separate the eggs. Stir in the egg yolks one by one. Add salt, lemon zest and milk. Mix flour and baking powder, then add bit by bit. Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pour in the dough. Beat the egg white until stiff.
2
First add 150 g sugar, then 50 g grated coconut. Fill approx. 3 tablespoons of it into a piping bag with star-shaped spout. Spray small dots onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ gas: level 2) for about 20 minutes. Spread the remaining meringue on the sponge mixture. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 30-35 minutes. Let cool off afterwards. Roast the remaining grated coconut in a pan without fat until golden brown. Drain the cherries and collect the juice. Fill up to 400 ml with water. Stir red fruit jelly powder, 75 g sugar and approx. 6 tablespoons juice until smooth. Boil up the rest of the juice. Stir in the mixed powder and let it boil up briefly. Fold in cherries. Lightly dip meringue spots into it and sprinkle with roasted coconut flakes. Leave the cherry compote to cool as long as possible, then fill it on the meringue base and let it get completely firm.
3
Drain the cherries and collect the juice. Fill up to 400 ml with water. Stir red fruit jelly powder, 75 g sugar and approx. 6 tablespoons juice until smooth. Boil up the rest of the juice. Stir in the mixed powder and let it boil up briefly. Fold in cherries. Lightly dip meringue spots into it and sprinkle with roasted coconut flakes. Leave the cherry compote to cool as long as possible, then fill it on the meringue base and let it get completely firm. Soak gelatine in cold water. Mix yoghurt, lemon juice and vanillin sugar. Squeeze out the gelatine, dissolve lukewarm, stir in. Cool until the cream begins to set. Whip cream and remaining sugar until stiff, fold in. Spread the cream on the compote and let it get firm. Serve decorated with the meringue spots, remaining roasted coconut flakes and mint leaves. Makes approx. 12 pieces
4
Soak gelatine in cold water. Mix yoghurt, lemon juice and vanillin sugar. Squeeze out the gelatine, dissolve lukewarm, stir in. Cool until the cream begins to set. Whip cream and remaining sugar until stiff, fold in. Spread the cream on the compote and let it get firm. Serve decorated with the meringue spots, remaining roasted coconut flakes and mint leaves. Makes approx. 12 pieces
5
waiting time approx. 1 1/2 hours