Pear-cranberry-yoghurt tart

Name: Pear-cranberry-yoghurt tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 Eggs (size M); 50 g Sugar; 1 TEASPOON Bourbon vanilla sugar; 1 pinch Salt; 80 g ground hazelnuts; 7-10 Tbsp For the filling and for; 12 sheets white gelatine; 3 Limes; 6 (150 g each) Mug of whole milk - yoghurt; 100 g Sugar; 1 can(s) (850 ml) Pears; 2 (200 g each) Cup of whipped cream; 1 glass (370 g) Wild cranberries

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

2 Eggs (size M)
50 g Sugar
1 TEASPOON Bourbon vanilla sugar
1 pinch Salt
80 g ground hazelnuts
7-10 Tbsp For the filling and for
12 sheets white gelatine
3 Limes
6 (150 g each) Mug of whole milk - yoghurt
100 g Sugar
1 can(s) (850 ml) Pears
2 (200 g each) Cup of whipped cream
1 glass (370 g) Wild cranberries

Directions

1
Separate eggs. Beat the egg whites until stiff, adding sugar, vanilla sugar and salt. Beat the egg yolks one after the other. Fold in nuts. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Place the pan upside down on a cake rack and let it cool down. Soak gelatine in cold water. Wash the limes and grate the peel.
3
Mix 450 g yoghurt, 50 g sugar and lime zest. Squeeze 5 sheets of gelatine, dissolve and stir into the yoghurt mixture. Put it in a cold place. In the meantime drain the pears. Remove the sponge cake from the tin and place a cake ring around the base.
4
Pears, up to a half, on it distribute. Whip 250 g cream until stiff. When the yoghurt mass begins to gel, fold in half of the cream. Spread on the pears and chill the cake.
5
For the second layer, drain the cranberries and collect the juice. Stir the rest of the yoghurt, sugar (up to one tablespoon) and 5-6 tablespoons of cranberry juice until smooth. Squeeze out the rest of the gelatine, dissolve and stir into the yoghurt mixture.
6
Cold. When the mixture begins to gel, fold in the cranberries (except for 1 tablespoon) and the rest of the cream. Pour on the yoghurt layer first and smooth it down. Put the cake in a cool place for 2-3 hours.
7
Whip cream and remaining sugar until stiff. Pour into a piping bag with star-shaped spout. Remove the cake from the cake ring and decorate with cream tuffs. Cut the pear in half and cut into a fan shape. Place the halves in the middle of the cake and top with the remaining cranberries.
8
Results in about 16 pieces.