Melon yoghurt tart

Name: Melon yoghurt tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Butter or margarine; 1 pinch Salt; 275 g Sugar; 2 packages Vanillin sugar; 2 Eggs (size M); 125 g Flour; 2 TEASPOONS Baking Powder; 6 TABLESPOONS Milk; 7 sheets white gelatine; 2 (150 g each) Mug of whole milk yoghurt; 250 g Schmand; 3 TABLESPOONS freshly squeezed lime juice; 250 g Whipped cream; 1/2 (approx. 230 g) Honeydew melon; 1/2 (approx. 330 g) Galia melon; 7-10 Tbsp Slices of lime and lemon balm; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Butter or margarine
1 pinch Salt
275 g Sugar
2 packages Vanillin sugar
2 Eggs (size M)
125 g Flour
2 TEASPOONS Baking Powder
6 TABLESPOONS Milk
7 sheets white gelatine
2 (150 g each) Mug of whole milk yoghurt
250 g Schmand
3 TABLESPOONS freshly squeezed lime juice
250 g Whipped cream
1/2 (approx. 230 g) Honeydew melon
1/2 (approx. 330 g) Galia melon
7-10 Tbsp Slices of lime and lemon balm
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the fat, salt, 100 g sugar and 1 packet of vanillin sugar with the whisk of the hand mixer until foamy. Separate the eggs. Stir in egg yolk. Mix flour and baking powder, add alternately with the milk and stir in. Pour the dough into a well greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar.
2
Spread the meringue mixture evenly over the mixture. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 30 minutes. Remove from the oven, place on a grid and loosen the edge with a knife. Let the base cool down in the mould. Remove from the mould, place on a cake plate and place a cake ring around the base. Soak the gelatine in cold water. Mix yoghurt, sour cream, remaining vanillin sugar, remaining sugar and lime juice. Squeeze the gelatine and melt it in a small pot at low heat. Remove from the heat and stir in 3 tablespoons of the yoghurt mixture drop by drop. Then stir everything into the yoghurt mass and put it in a cool place for 3-4 minutes until the cream begins to draw streets. In the meantime, whip the cream until stiff.
3
Mix yoghurt, sour cream, remaining vanillin sugar, remaining sugar and lime juice. Squeeze the gelatine and melt it in a small pot at low heat. Remove from the heat and stir in 3 tablespoons of the yoghurt mixture drop by drop. Then stir everything into the yoghurt mass and put it in a cool place for 3-4 minutes until the cream begins to draw streets. In the meantime, whip the cream until stiff. Fold into the gelling cream in portions. Spread the cream evenly on the cake base and refrigerate for about 3 hours. Remove the seeds from the melons, peel them and cut them into slices. Use a peeler to cut a few slices for decoration. Remove the cake from the cake ring and cover with the melon slices. Serve decorated with slices of lime, melon and lemon balm.
4
Fold into the gelling cream in portions. Spread the cream evenly on the cake base and refrigerate for about 3 hours. Remove the seeds from the melons, peel them and cut them into slices. Use a peeler to cut a few slices for decoration. Remove the cake from the cake ring and cover with the melon slices. Serve decorated with slices of lime, melon and lemon balm.
5
waiting time approx. 4 hours