Cold nectarine tart with yoghurt cream

Ingredients

Directions

1. 1

   Chop the chocolate coating and melt it over a warm water bath. Coarsely chop the lady fingers and hazelnuts and stir into the melted chocolate coating. Spread the bottom of a rectangular tart tin (20 x 28 cm) thinly with oil. Spread the couverture mixture over it and press firmly. Soak gelatine in cold water. Mix yoghurt, 100 sugar and lemon juice.

2. 2

   Wash 5 nectarines, dab dry, cut in half and remove stones. Cut each fruit into 12 slices. Heat 50 ml water and 30 g sugar in a small pan and toss the nectarines in it briefly. Remove the slices from the stock and drain on kitchen paper. Put the brew aside. Squeeze out the gelatine, dissolve and mix with 4 tablespoons of yoghurt, stir into the remaining yoghurt. Place in a cool place until the yoghurt begins to gel. Spread nectarine slices on the chocolate base. Whip the cream until stiff and fold into the yoghurt. Spread the cream on the nectarines from the centre outwards and chill for at least 2 hours. Remove the tart from the refrigerator and leave to stand at room temperature for about 15 minutes. Remove the tart from the tin and cut into 12 pieces.

3. 3

   Place in a cool place until the yoghurt begins to gel. Spread nectarine slices on the chocolate base. Whip the cream until stiff and fold into the yoghurt. Spread the cream on the nectarines from the centre outwards and chill for at least 2 hours. Remove the tart from the refrigerator and leave to stand at room temperature for about 15 minutes. Remove the tart from the tin and cut into 12 pieces. Wash the lemon balm and dab dry. Halve 1 nectarine, remove stone. Cut the fruit into thin slices. Heat the stock. Swivel the nectarine slices briefly in it and drain in a sieve. Decorate the tart pieces with lemon balm and nectarine slices and dust with icing sugar

4. 4

   Wash the lemon balm and dab dry. Halve 1 nectarine, remove stone. Cut the fruit into thin slices. Heat the stock. Swivel the nectarine slices briefly in it and drain in a sieve. Decorate the tart pieces with lemon balm and nectarine slices and dust with icing sugar

5. 5

   waiting time approx. 2 hours