Lemon yoghurt tart with coconut

Name: Lemon yoghurt tart with coconut
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 100 g Butter; 225 g Coconut rusk; 7-10 Tbsp Oil; 8 sheets white gelatine; 3 fresh egg yolks (Gr. M); 125 g Sugar; 500 g Whole milk yoghurt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 200 g + 200 g whipped cream; 1/2-1 TABLESPOON Coconut flake; 7-10 Tbsp Mini coconut rusk and; 7-10 Tbsp untreated lemon peel; 1 large freezer bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

100 g Butter
225 g Coconut rusk
7-10 Tbsp Oil
8 sheets white gelatine
3 fresh egg yolks (Gr. M)
125 g Sugar
500 g Whole milk yoghurt
7-10 Tbsp grated peel and juice of 1 untreated lemon
200 g + 200 g whipped cream
1/2-1 TABLESPOON Coconut flake
7-10 Tbsp Mini coconut rusk and
7-10 Tbsp untreated lemon peel
1 large freezer bag

Directions

1
Melt the butter at a mild heat. Fill the rusk into a freezer bag and seal it. Crumble finely with a rolling pin. Mix with the liquid butter. Place a cake ring or springform pan rim (26 cm Ø) on a cake plate lightly coated with oil. Pour in the rusk mixture as a cake base and press it down well. Chill for about 1 hour
2
Soak gelatine in cold water. Beat egg yolks and sugar for 3-5 minutes until creamy. Stir in yoghurt, lemon peel and lemon juice. Squeeze the gelatine and dissolve over a mild heat. Stir in 3 tbsp. yoghurt cream, then stir into the rest of the cream. Chill for about 10 minutes until it starts to gel
3
Beat 200 g cream until stiff and fold into the yoghurt cream. Spread on the cake base. Chill for about 5 hours.
4
Roast the grated coconut without fat, let it cool down. Whip 200 g cream until stiff. Spread on the cake. Sprinkle grated coconut on top. Just before serving, decorate with diagonally halved mini rusks and lemon peel