Strawberry yoghurt tart with amarettini base

AUTHOR
Antoine Long
DIFFICULTY
not easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 10
  • 7-10 Tbsp Oil
  • 100 g Butter
  • 75 g Amarettini
  • 75 g Butter biscuits
  • 6 sheets white gelatine
  • 250 g + 250 g strawberries
  • 500 g Greek cream yoghurt
  • 50 g Sugar
  • 1 package Vanilla sugar
  • 150 g Whipped cream
  • 100 g white couverture
  • 1 large freezer bag

Directions

  1. 1

    Place a cake ring or a high springform pan rim from a coated mould (20 cm Ø) on a cake platter coated with some oil. Melt the butter. Put the Amarettini and biscuits in the freezer bag and close it.

  2. 2

    Roll over with a pastry roll until the contents are finely crumbled. Mix butter and crumbs well. Pour the crumb mixture into the rim of the mould, press it evenly to a base and chill for approx. 30 minutes.

  3. 3

    Soak gelatine in cold water. Wash 250 g strawberries, clean, drain and puree with a hand blender. Mix strawberry puree, yoghurt, sugar and vanilla sugar. Squeeze the gelatine.

  4. 4

    Dissolve in a pot at very low heat while stirring. Stir with 2-3 tbsp. strawberry cream. Stir everything into the rest of the cream. Cover and chill for about 10 minutes.

  5. 5

    Whip the cream until stiff. When the cream starts to gel, fold in the cream. Spread the cream on the cake base, chill the cake for at least 4 hours.

  6. 6

    Roughly chop the chocolate coating and carefully melt in a hot water bath. Make small rolls of half of the couverture (see tip), put aside. Wash 250 g strawberries, drain. If desired, leave whole with green, halve or quarter.

  7. 7

    Remove the cake from the cake ring. Spread the strawberries over the cake. Decorate with the chocolate rolls. If necessary, melt the rest of the chocolate coating again and pour it in strips over the cake.

Nutrition Facts

KCAL
340 kcal
CARBS
27 g
FATS
22 g
PROTEINS
6 g