Strawberry yoghurt tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the biscuits in a freezer bag and crush them finely with a dough roll. Heat butter and mix well with the cookie crumbs. Spread the bottom of a springform pan (approx. 20 cm Ø) thinly with oil. Press the crumb mass on top of it to an even base. Chill for about 30 minutes.

2. 2

   Soak gelatine in cold water. Wash 250 g strawberries, drain well, clean and puree. Mix strawberry puree, yoghurt, sugar, vanillin sugar and lemon peel. Squeeze out the gelatine, dissolve and mix with approx. 2 tbsp. cream. Stir into the remaining cream and chill for approx. 10 minutes

3. 3

   Whip the cream until stiff. When the cream starts to gel, fold in the cream. Remove the edge of the springform pan from the tin, loosen the crumb base and lift onto a cake plate. Place a cake ring around the base, spread strawberry yoghurt cream on top and smooth it down. Chill the cake for at least 4 hours

4. 4

   Coarsely chop the chocolate coating and melt it over a warm water bath. Spread the couverture on a tray or porcelain plate and chill. When the couverture is firm, use a spatula to wave it into curls. Pour onto baking paper and chill. Remove the remaining chocolate coating from the plate and return to the bowl. Set aside

5. 5

   Wash 250 g strawberries, drain well and put aside 3 nice strawberries. Clean the remaining strawberries and cut them in half. Remove the cake from the cake ring. Spread the strawberries over the cake. Decorate with the whole strawberries and the chocolate curls. Melt the rest of the chocolate coating again and pour it in strips over the cake shortly before serving

6. 6

   waiting time approx. 4 hours

Nutrition Facts

KCAL
340 kcal

CARBS
27 g

FATS
22 g

PROTEINS
6 g