Currant yoghurt tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the dough, beat the fat and sugar with the whisk of the hand mixer until foamy. Beat the eggs one by one. Add salt, vanilla sugar, lemon zest and milk. Mix flour and baking powder, stir in little by little. Spread the dough into a greased springform pan (24 cm Ø) with breadcrumbs on the bottom. Sprinkle with hazelnut leaves. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Take out and let cool down.

2. 2

   For the fruit filling, select the currants, wash and remove from the stalks. Score 1 vanilla pod lengthwise and scrape out the pulp. Boil up 1/8 litre raspberry syrup, vanilla pulp and cinnamon stick. Add currants. Mix cornflour and remaining juice. Pour into the currants and bring to the boil again. Remove from the heat. Then season to taste with 100 g sugar and 1 teaspoon cinnamon. Let it cool down a little. Cut the base horizontally once. Place the bottom cake layer on a plate and cover with the edge of the springform pan. Spread with currant mixture and let it set in the fridge. For the yoghurt cream, soak gelatine in cold water. Score the remaining vanilla pod lengthwise and scrape out the pulp. Mix yoghurt, vanilla pulp, remaining cinnamon, remaining sugar and lemon juice.

3. 3

   Let it cool down a little. Cut the base horizontally once. Place the bottom cake layer on a plate and cover with the edge of the springform pan. Spread with currant mixture and let it set in the fridge. For the yoghurt cream, soak gelatine in cold water. Score the remaining vanilla pod lengthwise and scrape out the pulp. Mix yoghurt, vanilla pulp, remaining cinnamon, remaining sugar and lemon juice. Squeeze the gelatine and dissolve. Stir into the yoghurt. Beat 300 g cream and vanilla sugar until stiff and fold into the yoghurt. Spread on the currant layer and let it also get firm. Before serving, whip remaining cream until stiff, fill into a piping bag and squirt 12 dabs onto the cake. Cut the top of the pastry into 12 pieces and place them fan-like on the cream patties. Dust with icing sugar. Makes 12 pieces

4. 4

   Squeeze the gelatine and dissolve. Stir into the yoghurt. Beat 300 g cream and vanilla sugar until stiff and fold into the yoghurt. Spread on the currant layer and let it also get firm. Before serving, whip remaining cream until stiff, fill into a piping bag and squirt 12 dabs onto the cake. Cut the top of the pastry into 12 pieces and place them fan-like on the cream patties. Dust with icing sugar. Makes 12 pieces

5. 5

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