Strawberry yoghurt tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, divide 125 g chocolate into pieces and melt in a pot with 125 g butter. Stir in 1 pinch of salt, 1 packet of vanilla sugar and 75 g of sugar. Place in a mixing bowl and let cool a little.

2. 2

   Stir in the eggs one by one. Mix flour and baking powder, stir in briefly. Put the dough into a greased springform pan (26 cm Ø), smooth it down. In a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

3. 3

   manufacturer) bake for about 12 minutes. Loosen and let cool down.

4. 4

   For the strawberry cream, soak 6 sheets of gelatine separately in cold water. Wash and clean 600 g strawberries. Puree half and finely dice the rest. Mix yoghurt with 125 g sugar and 1 packet of vanilla sugar.

5. 5

   Weigh 200 g cream (put the rest aside) and mix with pureed strawberries. Whip 250 g cream until stiff. Squeeze 6 sheets of gelatine, dissolve carefully. Stir in 2-3 tbsp. strawberry cream, then stir everything into the rest of the cream.

6. 6

   Fold in cream and strawberry cubes. Place a cake ring around the base. Spread the cream on top. Chill for about 45 minutes.

7. 7

   Wash, clean and halve 400 g strawberries. Whip 350 g cream until stiff. Squeeze 6 sheets of gelatine, dissolve carefully. Stir in 2-3 tbsp. of the yoghurt cream set aside, then stir everything into the rest of the cream.

8. 8

   Fold in the cream. Spread carefully on the strawberry cream. Add strawberries. Chill for about 2 hours.

9. 9

   Divide 75 g chocolate into pieces and melt. Remove cake from the ring. Spread the chocolate on the strawberries. Let it dry.

Nutrition Facts

KCAL
390 kcal

CARBS
30 g

FATS
26 g

PROTEINS
6 g