Strawberry yoghurt tart

Ingredients

Directions

1. 1

   Put 150 g flour, egg yolk and 60 g sugar in a mixing bowl. Add 1 tablespoon of ice-cold water and butter in small pieces. Mix with the dough hooks of the hand mixer and knead with your hands to a smooth short pastry.

2. 2

   Cover and put in a cool place for about 30 minutes. Grease the bottom of a springform pan (26 cm Ø) and roll out the dough on top. Prick the dough several times with a fork, place the edge of the springform pan around the base and pre-bake in a preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes.

3. 3

   In the meantime, separate the eggs. Beat the whole egg white and 1 tablespoon of water until stiff. Add 75 g sugar and bourbon vanilla sugar while stirring. Carefully stir in the egg yolks. Mix the remaining flour, starch and baking powder, sieve onto the egg foam and carefully fold in.

4. 4

   Pour the mixture onto the hot shortcrust pastry base, smooth it down and continue baking in the oven (electric range: 175 °C/ gas: level 2) for approx. 25 minutes. Let the base cool down for about 10 minutes, remove from the pan and let it cool down completely.

5. 5

   Soak the gelatine. Wash 250 g strawberries, drain and clean. Cut the strawberries roughly into pieces and puree with 30 g sugar and lemon juice. Squeeze 4 sheets of gelatine, dissolve and mix with the strawberry puree.

6. 6

   Put it in a cool place. Mix yoghurt, 50 g sugar and lemon peel. Squeeze out the remaining gelatine, dissolve and stir into the yoghurt cream. Beat 250 g cream until stiff and finally fold into the cream.

7. 7

   Also keep cool. In the meantime, cut the sponge cake horizontally once and place a cake ring around the lower cake base. As soon as the puree and yoghurt cream begin to set, pour 2/3 of the cream onto the base and smooth it down.

8. 8

   Spread strawberry puree and the rest of the cream on top. Pull through with a fork in a loop. Place the remaining sponge cake base on the cream, press down lightly and chill the cake for at least 6 hours, preferably overnight.

9. 9

   Wash the rest of the strawberries, dab dry, clean and cut into slices. Whip remaining cream and sugar until stiff. Put 1/3 of the cream in a piping bag with a star-shaped spout. Remove the cake from the cake ring and spread with the remaining cream.

10. 10

    Decorate the cake with 2 wreaths of strawberry slices and a wreath of cream tuffs. Sprinkle the tuffs and cake rim with brittle. Put the cake in a cool place until serving. Makes about 16 pieces.