Raspberry and blueberry tart with yoghurt

Name: Raspberry and blueberry tart with yoghurt
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 7-10 Tbsp Oil; 200 g white couverture; 1 cube (25 g) Coconut oil (e.g. palm oil); 75 g Almond kernels (with skin); 25 g Popcorn; 8 sheets Gelatine; 250 g Blueberries (fresh or frozen); 150 g + 150 g whole milk yoghurt; 250 g + 250 g mascarpone; 7-10 Tbsp Juice of 1 lemon; 60 g + 100 g sugar; 300 g Whipped cream; 400 g Raspberries; 2 TABLESPOONS flaked almonds

AUTHOR
Kate Willis

DIFFICULTY
not easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
200 g white couverture
1 cube (25 g) Coconut oil (e.g. palm oil)
75 g Almond kernels (with skin)
25 g Popcorn
8 sheets Gelatine
250 g Blueberries (fresh or frozen)
150 g + 150 g whole milk yoghurt
250 g + 250 g mascarpone
7-10 Tbsp Juice of 1 lemon
60 g + 100 g sugar
300 g Whipped cream
400 g Raspberries
2 TABLESPOONS flaked almonds

Directions

1
Spread a springform pan (26 cm Ø) thinly with oil. Chop the chocolate coating. Melt carefully with coconut oil in a hot water bath. Chop the almonds. Coarsely crumble the popcorn with your hands. Mix both with the melted chocolate.
2
Pour the mixture into the mould and spread to a flat base. Chill for about 30 minutes.
3
Soak 4 sheets of gelatine separately in cold water. For the blueberry cream, select blueberries, wash if necessary and drain well. Defrost the frozen berries. Stir 150 g yoghurt, 250 g mascarpone, lemon juice and 60 g sugar until smooth.
4
Coarsely puree blueberries with a hand blender and stir into the cream (fresh berries will lighten the cream). Squeeze out 4 sheets of gelatine well and dissolve them carefully in a pot at very low heat.
5
Stir in 1-2 tablespoons of cream, then stir everything into the rest of the cream. Whip the cream until stiff and fold approx. 1⁄3 into the cream. Pour into the mould, smooth it down and cover and chill for about 1 hour.
6
Keep the rest of the cream also cold.
7
For the raspberry cream, select the raspberries, wash if necessary and drain. Coarsely crush 100 g berries, put aside. Finely puree the rest of the raspberries with a hand blender and pass through a sieve.
8
Mix the puree with 150 g yoghurt, 250 g mascarpone and 100 g sugar. Squeeze out remaining gelatine and dissolve carefully in the pot at very low heat. Stir in 1-2 tbsp. raspberry cream, then stir everything into the remaining cream.
9
Fold in the rest of the cream and crushed raspberries. Spread carefully on the blueberry cream, cover and refrigerate for at least 2 hours.
10
Roast the flaked almonds in a pan without fat until golden brown. Take out, let it cool down. Remove the cake from the tin. Sprinkle with flaked almonds. Decorate as desired with frozen raspberries.