Strawberry yoghurt tart with crispy base

Ingredients

Directions

1. 1

   Chop the chocolate and melt in a hot water bath. Fold in cornflakes. Place the edge of a springform pan (26 cm Ø) on an oiled cake plate. Spread the cornflakes mixture as a base and let it set for about 3 hours

2. 2

   Soak gelatine separately. Wash 500 g strawberries, drain and clean. Dice half, mash the rest. Mix yoghurt, juice, sugar and vanillin sugar. Squeeze 8 sheets of gelatine, dissolve over a mild heat. Stir in some yoghurt, then stir into the whole yoghurt. Halve the cream

3. 3

   Squeeze out 3 sheets of gelatine, dissolve. Stir in some strawberry puree, then stir into the whole puree. Mix the puree and half a yoghurt cream, fold in the strawberry cubes. Chill for 5-10 minutes until the cream begins to gel

4. 4

   Stir the remaining yoghurt cream from time to time. Whip cream until stiff. Fold half of the cream into the gelling strawberry cream. Spread on the chocolate base and chill for approx. 10 minutes

5. 5

   Fold the remaining cream into the yoghurt cream. Spread on the strawberry cream. Chill for 5-6 hours or overnight

6. 6

   Remove mould edge. Warm the jelly slightly. Wash, clean and halve 200 g strawberries. Decorate cake with strawberries and jelly