Creamy yoghurt tartlet with rhubarb compote

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the yoghurt cream, soak gelatine in cold water. Mix yoghurt, 3 tablespoons sugar and 1 vanilla sugar. Squeeze the gelatine and dissolve at very low heat. Remove from the stove. First stir 3 tablespoons of yoghurt into the gelatine, then stir everything into the rest of the yoghurt.

2. 2

   Chill yoghurt cream for 10-15 minutes. Whip cream until stiff. Rinse four moulds (each containing approx. 175 ml) with cold water. As soon as the cream begins to gel, fold in the cream. Pour the cream into the moulds.

3. 3

   Cover and chill for about 3 hours.

4. 4

   In the meantime, clean, wash and cut rhubarb into pieces for the compote. Boil up the juice and 1 vanilla sugar. Stir half of the sauce powder with 2 tbsp. water until smooth. Stir the sauce powder into the boiling juice, bring to the boil again and simmer for about 1 minute.

5. 5

   Stir in the rhubarb and simmer for 2-3 minutes until the rhubarb is soft. Let it cool down.

6. 6

   For the vanilla sauce, stir the remaining sauce powder and 2 tablespoons of milk until smooth. Bring the rest of the milk and 1 tablespoon of sugar to the boil, stir in the sauce powder and simmer for about 1 minute. Dip the moulds briefly in hot water up to the rim.

7. 7

   Turn the yoghurt tarts onto plates. Serve with compote and vanilla sauce.

Nutrition Facts

KCAL
330 kcal

CARBS
30 g

FATS
19 g

PROTEINS
7 g