Gooseberry yoghurt tart

Name: Gooseberry yoghurt tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 75 g Dark chocolate; 60 g Butter; 220 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 150 g ground hazelnuts; 1 TABLESPOON Rum; 3/4 TEASPOON Baking Powder; 500 g red and green gooseberries (not too ripe); 250 ml clear apple juice; 35 g Cornstarch; 10 sheets white gelatine; 750 g Whole milk yoghurt; 7-10 Tbsp grated rind of 1 untreated lemon; 250 g Whipped cream; 25 g Hazelnut leaves to sprinkle; 1 untreated lemon for decoration; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

75 g Dark chocolate
60 g Butter
220 g Sugar
2 packages Vanillin sugar
1 pinch Salt
4 Eggs (size M)
150 g ground hazelnuts
1 TABLESPOON Rum
3/4 TEASPOON Baking Powder
500 g red and green gooseberries (not too ripe)
250 ml clear apple juice
35 g Cornstarch
10 sheets white gelatine
750 g Whole milk yoghurt
7-10 Tbsp grated rind of 1 untreated lemon
250 g Whipped cream
25 g Hazelnut leaves to sprinkle
1 untreated lemon for decoration
7-10 Tbsp Icing sugar
baking paper

Directions

1
Finely grate the chocolate. Cream butter, 60 g sugar, 1 packet vanilla sugar and salt with the whisk of the hand mixer. Separate the eggs, stir in the egg yolk. Add chocolate, ground hazelnuts, rum and baking powder and stir in. Beat the egg white until stiff and fold into the nut mixture in portions. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the nut mixture, smooth it down and bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes.
2
Remove the base from the oven, remove from the edge with a sharp knife and let it cool down. In the meantime, clean and wash the gooseberries and drain them well. Boil up 200 ml apple juice, 100 g sugar and gooseberries. Boil for about 1 minute, then lift out the gooseberries with a skimmer and put them into a bowl. Mix starch with remaining juice until smooth and stir into the hot juice. Bring to the boil again briefly and mix with the gooseberries. Let the compote cool down. Soak the gelatine in cold water for about 10 minutes. Mix yoghurt, 60 g sugar, remaining vanillin sugar and lemon peel. Squeeze the gelatine, dissolve it and mix with a little cream. Then stir into the remaining cream and refrigerate for 5-10 minutes. Whip the cream until stiff. When the cream starts to gel, fold in the cream. Lift the cake base onto a plate and place a cake ring around the base.
3
Mix yoghurt, 60 g sugar, remaining vanillin sugar and lemon peel. Squeeze the gelatine, dissolve it and mix with a little cream. Then stir into the remaining cream and refrigerate for 5-10 minutes. Whip the cream until stiff. When the cream starts to gel, fold in the cream. Lift the cake base onto a plate and place a cake ring around the base. Spread about 1/3 of the cream on the base. Spread half of the gooseberry compote as a blob and cover with about 1/3 of the cream. Repeat this with the remaining compote and cream. Chill the cake for at least 4 hours, preferably overnight. Roast the hazelnut leaves in a pan without fat and let them cool down. Wash the lemon thoroughly, dab dry and peel the lemon peel in long, thin strips with a julienne chaff. Remove the cake from the cake ring and sprinkle with hazelnut leaves and lemon strips shortly before serving. Serve dusted with icing sugar
4
Spread half of the gooseberry compote as a blob and cover with about 1/3 of the cream. Repeat this with the remaining compote and cream. Chill the cake for at least 4 hours, preferably overnight. Roast the hazelnut leaves in a pan without fat and let them cool down. Wash the lemon thoroughly, dab dry and peel the lemon peel in long, thin strips with a julienne chaff. Remove the cake from the cake ring and sprinkle with hazelnut leaves and lemon strips shortly before serving. Serve dusted with icing sugar
5
waiting time approx. 6 hours