Strawberry yoghurt tart

Name: Strawberry yoghurt tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 3 Eggs (size M); 350 g Sugar; 150 g Flour; 1/2 pack Baking Powder; 1 pinch Salt; 800 g Strawberries; 6 sheets Gelatine; 1 Lemon; 6 TABLESPOONS Rum; 300 g lactose-free yoghurt; 2 (200 g each) cup lactose-free whipped cream; 7-10 Tbsp Mint; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

3 Eggs (size M)
350 g Sugar
150 g Flour
1/2 pack Baking Powder
1 pinch Salt
800 g Strawberries
6 sheets Gelatine
1 Lemon
6 TABLESPOONS Rum
300 g lactose-free yoghurt
2 (200 g each) cup lactose-free whipped cream
7-10 Tbsp Mint
baking paper

Directions

1
Beat the eggs and 3 tablespoons of water with the whisk of the hand mixer until frothy, adding 150 g sugar. Mix flour, baking powder and salt. Sift over the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the sponge cake cool down on a cake rack and remove from the edge of the springform pan with a knife. Wash, clean and halve the strawberries. Cover the cake base with half of the strawberries. Cut lemon in half and squeeze. Mix half of the juice with 3 tbsp. rum, soak sponge cake base with it. Soak gelatine in cold water. Mix yoghurt, 200 g sugar and remaining lemon juice. Heat 3 tbsp. rum. Dissolve gelatine in it. Stir 2-3 tbsp yoghurt mixture into the gelatine. Stir the mixed gelatine into the yoghurt mixture and chill. As soon as the mixture begins to gel, whip the cream until stiff and fold in. Spread the cream over the strawberries, if necessary put them in a cool place again. Cover with the remaining strawberries and chill for approx. 4 hours. Decorate with mint
2
Picture 02 without mint
3
waiting time approx. 4 1/4 hours