Strawberry yoghurt tart

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 125 g lactose-free butter biscuits
  • 100 g lactose-free butter
  • 250 g + 8 small strawberries
  • 1 TEASPOON Icing sugar
  • 8 sheets Gelatine
  • 1 Lemon
  • 200 g lactose-free cream cheese
  • 7-10 Tbsp pulp of 1/2 vanilla pod
  • 75 g Sugar
  • 400 g lactose-free yoghurt
  • 250 g lactose-free whipped cream
  • 7-10 Tbsp Oil

Directions

  1. 1

    Put the biscuits in a freezer bag and crush them with the cake roll. Melt butter in a small pot. Brush the bottom of a springform pan (26 cm Ø) thinly with oil. Mix the biscuits and butter, press flat on the bottom of the springform pan and chill for about 30 minutes. Wash the strawberries and put the 8 small ones aside. Clean the rest of the strawberries.

  2. 2

    Puree 100 g strawberries and icing sugar. Pass the puree through a sieve. Cut 150 g strawberries into small cubes. Soak 1 leaf and 7 leaves of gelatine separately in cold water. Cut lemon in half and squeeze. Mix cream cheese, lemon juice, vanilla pulp and sugar. Slowly stir in yoghurt. Squeeze 7 sheets of gelatine and dissolve. Stir in 4 tablespoons of cream, then stir into the remaining cream. Chill the cream for 10-15 minutes until it starts to gel. In the meantime, squeeze out 1 sheet of gelatine and dissolve. Stir in 2 tablespoons of strawberry puree, then stir back into the rest of the puree.

  3. 3

    Squeeze 7 sheets of gelatine and dissolve. Stir in 4 tablespoons of cream, then stir into the remaining cream. Chill the cream for 10-15 minutes until it starts to gel. In the meantime, squeeze out 1 sheet of gelatine and dissolve. Stir in 2 tablespoons of strawberry puree, then stir back into the rest of the puree. Add the strawberry cubes. Carefully stir the cream again. Whip cream until stiff and fold into the cream. Spoon the cream and strawberry puree alternately into the mould and marble lightly with a spoon. Chill the cake for 4-5 hours. Cut 8 strawberries in half. Before serving, remove the cake from the edge and base and decorate with strawberry halves

  4. 4

    Carefully stir the cream again. Whip cream until stiff and fold into the cream. Spoon the cream and strawberry puree alternately into the mould and marble lightly with a spoon. Chill the cake for 4-5 hours. Cut 8 strawberries in half. Before serving, remove the cake from the edge and base and decorate with strawberry halves

  5. 5

    waiting time approx. 4 hours

Nutrition Facts

KCAL
290 kcal
CARBS
20 g
FATS
21 g
PROTEINS
5 g