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🍰 Raspberry Yogurt Tartlets

265 kcal · 30 min · 4 servings

Ingredients

• 6 eggs
• 135 g fine raw cane sugar
• 1 pinch salt
• 75 g spelt flour Type 1050
• 25 g coconut flakes
• 4 sheets white gelatin
• 150 ml milk (1.5% fat)
• 1 large organic lime
• 150 g yogurt (1.5% fat)
• 300 g raspberries
• 100 ml whipping cream
• 30 g white chocolate
• 1 tbsp chopped pistachio kernels

Instructions

1. 1. Place 4 eggs, 50 g of sugar, and a pinch of salt into a bowl.
2. 2. Beat the mixture with a hand mixer until creamy.
3. 3. Sift the flour directly into the egg cream.
4. 4. Add the coconut flakes and mix everything well.
5. 5. Line a baking tray with baking paper.
6. 6. Place the dough on the tray and spread it out evenly.
7. 7. Preheat the oven to 200 °C (fan: 180 °C, gas: setting 3).
8. 8. Bake the dough for 8 to 10 minutes.
9. 9. Remove the dough from the tray and place it paper-side up on a surface dusted with 1 tsp of sugar.
10. 10. Brush the paper with a little water and peel it off.
11. 11. Cut out 6 circles from the sponge cake using a round cutter (10 cm diameter).
12. 12. Wrap the circles in cling film and set them aside.
13. 13. Soak the gelatin in cold water for 10 minutes.
14. 14. Separate the remaining eggs and beat the egg yolks with 50 g of sugar until frothy.
15. 15. Bring the milk to a boil and let it cool down slightly.
16. 16. Stir the milk into the egg yolk mixture gradually.
17. 17. Heat the egg-milk mixture in a bowl over a hot water bath while stirring.
18. 18. Stop heating once the cream is creamy.
19. 19. Squeeze the gelatin well and dissolve it into the hot cream while stirring.
20. 20. Let the mixture cool down for 5 minutes.
21. 21. Rinse the lime with hot water and dry it thoroughly.
22. 22. Grate the zest finely.
23. 23. Halve the lime and squeeze out the juice.
24. 24. Stir the lime zest, lime juice, and yogurt into the cream.
25. 25. Chill the cream for about 45 minutes until it starts to set.
26. 26. Stir the cream once in the middle.
27. 27. Place the sponge cake slices into ring cutters (10 cm diameter).
28. 28. Sort through the raspberries.
29. 29. Place the raspberries on the sponge cakes with the opening facing down.
30. 30. Reserve some berries for decoration.
31. 31. Beat the egg whites with the remaining sugar until stiff.
32. 32. Beat the cream until stiff as well.
33. 33. Fold the cream into the yogurt cream first.
34. 34. Then fold the egg whites into the mixture.
35. 35. Spread the cream over the berries and smooth it out.
36. 36. Chill the tartlets for 2 to 3 hours.
37. 37. Release the yogurt tartlets from the rings.
38. 38. Decorate them with the reserved raspberries.
39. 39. Garnish with grated white chocolate and chopped pistachios if desired.

Nutrition per serving

• kcal: 265
• Protein: 10 g · Fett/Fat: 11 g · Carbs: 28 g