Strawberry yoghurt tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roughly chop 125 g chocolate. Melt butter and chocolate in a pot at low heat. Stir in salt, 1 packet of vanilla sugar and 75 g sugar, place in a mixing bowl and allow to cool slightly. Stir in the eggs one after the other. Mix flour and baking powder and stir in briefly. Pour into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-12 minutes. Take out, place on a cake rack, remove from the edge of the springform pan and let it cool down in the springform pan

2. 2

   Wash and clean 600 g strawberries. Puree half of them, dice the rest finely. Mix yoghurt with 125 g sugar and 1 packet of vanillin sugar. Weigh 200 g yoghurt cream and pour into a bowl. Mix with strawberry puree. Soak 6 sheets of gelatine in cold water. Whip 250 g whipped cream until stiff. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tbsp. strawberry cream, then stir everything into the rest of the strawberry cream. Fold in cream and diced strawberries. Place a cake ring around the base. Add strawberry cream and smooth it down. Chill for about 45 minutes

3. 3

   Wash, clean and halve 400 g strawberries. Soak 7 sheets of gelatine in cold water. Whip 350 g cream until stiff. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tbsp. yoghurt cream, then stir everything into the remaining yoghurt cream. Fold in the cream. Carefully spread on the strawberry cream. Add the prepared strawberries. Cover and chill for approx. 2 hours.

4. 4

   Chop 75 g chocolate and melt over a warm water bath. Remove the cake from the ring just before serving, spread the chocolate on the strawberries with a spoon

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
390 kcal

CARBS
30 g

FATS
26 g

PROTEINS
7 g