Lime yoghurt tart

Name: Lime yoghurt tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g Flour; 60 g cold butter/margarine; 30 g + 75 g sugar; 2 packages Vanillin sugar; 1 Egg yolk (size M); 6 limes or 4 untreated lemons; 12 sheets white gelatine; 4 fresh eggs (size M); 450 g Whole milk yoghurt; 400 g Whipped cream; 40 g crushed pistachios

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g Flour
60 g cold butter/margarine
30 g + 75 g sugar
2 packages Vanillin sugar
1 Egg yolk (size M)
6 limes or 4 untreated lemons
12 sheets white gelatine
4 fresh eggs (size M)
450 g Whole milk yoghurt
400 g Whipped cream
40 g crushed pistachios

Directions

1
Flour, fat, 30 g sugar,
2
Knead 1 packet of vanilla sugar and the egg yolk. Put the short pastry in a cool place for about 30 minutes
3
Roll out the dough on a springform pan (26 cm Ø). Prick several times with a fork. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C / gas: level 3) for approx. 15 minutes. Let the base cool down
4
Wash limes. Rub the peel off 4 limes (or 3 lemons). Squeeze 150 ml juice. Soak gelatine, separate eggs. Egg yolk,
5
Cream 75 g sugar and 1 p. vanillin sugar. Stir in peel, juice and yoghurt. Squeeze the gelatine, dissolve over a mild heat. Stir into the yoghurt mixture. Keep cold until it gels slightly
6
Close the mould edge around the base. Beat the egg whites and 200 g cream separately until stiff. Fold both into the mixture with a whisk. Pour into the mould. Chill for about 4 hours. Cut 2 limes (or 1 lemon) into slices. Whip 200 g cream until stiff. Decorate the cake with pistachios, cream and lime wheels