Peach and yoghurt tart

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Put the biscuits in a freezer bag, close it and crumble them finely with a dough roll. Chop the chocolate coating and melt in a hot water bath. Mix with the sponge crumbs. Place the cake ring (26 cm Ø) on a cake plate greased with oil. Pour in the sponge mixture and press it on. Chill for about 30 minutes.

2. 2

   Soak gelatine in cold water. Bring lemon juice, 5 tablespoons of water and sugar to the boil briefly (the sugar then dissolves), allow to cool slightly. Squeeze out the gelatine and dissolve in it. First stir in 2-3 tablespoons of yoghurt, then stir into the remaining yoghurt. Keep cold until it begins to gel. Drain peaches well. Whip the cream until stiff. Stir into the yoghurt. Keep cold until it starts to jelly. Drain peaches well. Whip the cream until stiff. Fold into the yoghurt. Spread 6 tablespoons of yoghurt cream on the chocolate base.

3. 3

   Whip the cream until stiff. Stir into the yoghurt. Keep cold until it starts to jelly. Drain peaches well. Whip the cream until stiff. Fold into the yoghurt. Spread 6 tablespoons of yoghurt cream on the chocolate base. Spread peach halves, except 1-2, on top with the curvature upwards. Spread the rest of the yoghurt cream on top. Chill for about 5 hours. Cut remaining peach halves into slices. Decorate cake with peach slices and mint. Makes about 16 pieces

4. 4

   Spread peach halves, except 1-2, on top with the curvature upwards. Spread the rest of the yoghurt cream on top. Chill for about 5 hours. Cut remaining peach halves into slices. Decorate cake with peach slices and mint. Makes about 16 pieces