Lemon yoghurt tart
easy
60 mins
60 mins
Ingredients
- 100 g Flour
- 75 g crushed almonds
- 100 g Butter or margarine
- 50 g Sugar
- 1 package Vanillin sugar
- 1 Egg yolk (size M)
- 7-10 Tbsp Cling film
- 7-10 Tbsp Grease
- 10 leaves white gelatine
- 4 leaves red gelatine
- 3 (150 g each) Mug of whole milk yoghurt
- 150 g Sugar
- 1 pinch Salt
- 7-10 Tbsp grated peel and juice of 2 untreated lemons
- 3 (à 200 g) Cup of whipped cream
- 100 ml Red wine
- 200 g redcurrant jelly
- 1 package Vanillin sugar
- 7-10 Tbsp Lemon slices
Directions
- 1
Mix flour, almonds, fat, sugar, vanillin sugar and egg yolk to a short pastry. Wrap in foil and chill for about 30 minutes. Grease the bottom of a springform pan (26 cm Ø). Place the dough on top, cover with foil and roll out. Remove foil, prick dough several times with a fork. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes until golden brown.
- 2
Let the base cool down. Soak white and red gelatine separately. Mix yoghurt, sugar, salt, lemon zest and juice. Squeeze white gelatine, dissolve and stir into the yoghurt cream. Put the cream in a cool place. Place the shortcrust pastry base on a cake plate, place a springform ring around the base. Whip 2 cups of cream until stiff and fold into the slightly gelled cream. Spread on the base and refrigerate for about 2 hours. Warm up red wine and dissolve red gelatine in it. Stir in redcurrant jelly. Allow to cool a little and pour a mirror onto the yoghurt cream.
- 3
Place the shortcrust pastry base on a cake plate, place a springform ring around the base. Whip 2 cups of cream until stiff and fold into the slightly gelled cream. Spread on the base and refrigerate for about 2 hours. Warm up red wine and dissolve red gelatine in it. Stir in redcurrant jelly. Allow to cool a little and pour a mirror onto the yoghurt cream. Put the cake in a cool place for about 1 hour. Loosen the soringform ring. Whip the remaining cream and vanilla sugar until stiff. Decorate cake with cream and lemon slices. Results in approx. 12 pieces
- 4
Put the cake in a cool place for about 1 hour. Loosen the soringform ring. Whip the remaining cream and vanilla sugar until stiff. Decorate cake with cream and lemon slices. Results in approx. 12 pieces
- 5
Table linen: Apart
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