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🍰 Yogurt Berry Tart

2289 kcal · 30 min · 4 servings

Ingredients

• 80 g dark chocolate
• 150 g buckwheat
• 500 g mixed berries (e.g. strawberry, blueberry, raspberry, lingonberry, blackberry)
• 8 sheets gelatin
• 4 tbsp pear syrup
• 500 g yogurt
• 200 g low-fat quark
• 1 vanilla pod (seeds)
• 150 ml whipping cream

Instructions

1. 1. Roughly chop the chocolate.
2. 2. Melt the chocolate over a hot water bath.
3. 3. Roast the buckwheat in a pan without fat.
4. 4. Add the roasted buckwheat to the melted chocolate.
5. 5. Stir the mixture well.
6. 6. Pour the mixture into the springform pan.
7. 7. Press the mixture down firmly.
8. 8. Place the pan in the refrigerator.
9. 9. Sort through the berries.
10. 10. Wash the berries.
11. 11. Drain the berries well.
12. 12. Set aside half of the berries for garnish.
13. 13. Soak the gelatin in cold water.
14. 14. Warm the thick syrup slightly.
15. 15. Squeeze the gelatin.
16. 16. Dissolve the gelatin in the syrup.
17. 17. Stir the yogurt with the quark and vanilla paste until smooth.
18. 18. Take 4-5 tablespoons of the yogurt mixture.
19. 19. Stir this amount into the dissolved gelatin.
20. 20. Stir the gelatin mixture into the remaining yogurt cream.
21. 21. Whip the cream until stiff.
22. 22. Fold in half of the berries into the cream.
23. 23. Spread the cream over the base.
24. 24. Smooth the cream.
25. 25. Chill the cake for at least 4 hours.
26. 26. Place the cake on a cake plate.
27. 27. Garnish the cake with the remaining berries.
28. 28. Serve the cake.

Nutrition per serving

• kcal: 2289
• Protein: 91 g · Fett/Fat: 97 g · Carbs: 253 g