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🍽️ Fruity Yogurt Tarts

447 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 100 g Sugar
• 1 packet Vanilla Sugar
• 70 g Flour
• 70 g Cornstarch
• 2 tsp Baking Powder
• Juice (of two Lemons)
• 4 tbsp Sugar
• 8 sheets white Gelatin
• 600 g Yogurt
• 250 g Whipping Cream
• 250 g Strawberries
• 250 g Whipping Cream
• Mint

Instructions

1. 1. Whisk three tablespoons of hot water into the eggs until the mixture is creamy.
2. 2. Stir in the sugar and vanilla sugar into the egg mixture.
3. 3. Mix flour, cornstarch, and baking powder in a separate bowl.
4. 4. Gently fold the flour mixture into the egg mixture until a smooth batter forms.
5. 5. Line a baking sheet with baking paper.
6. 6. Spread the batter evenly over the baking paper.
7. 7. Bake the dough at 175 degrees Fahrenheit (or Celsius, assuming standard baking context) for 12 minutes.
8. 8. Boil lemon juice and sugar in a pot until it reaches a syrupy consistency.
9. 9. Let the lemon syrup cool down completely.
10. 10. Soak the gelatin leaves in a bowl of cold water.
11. 11. Stir the yogurt into the cooled lemon syrup.
12. 12. Squeeze the soaked gelatin well and melt it in a small pot over low heat.
13. 13. Stir one tablespoon of the yogurt mixture into the melted gelatin.
14. 14. Add the rest of the yogurt mixture to the gelatin stir and mix everything well.
15. 15. Whip the cream until stiff.
16. 16. Gently fold the whipped cream into the yogurt-gelatin mixture.
17. 17. Remove the baked sponge cake from the oven and let it cool.
18. 18. Lightly moisten the baking paper and peel it off the sponge cake.
19. 19. Cut the sponge cake into two equal halves.
20. 20. Surround one half of the sponge cake with a strip of thick aluminum foil to form a shape.
21. 21. Spread the yogurt-cream mixture evenly over the sponge cake half.
22. 22. Place the tart in the refrigerator for 3 hours until the cream is set.
23. 23. Place the second sponge cake half on the cream just before the end of the chilling time.
24. 24. Place the tart back in the refrigerator to set completely.
25. 25. Wash the strawberries and pat them dry with a kitchen towel.
26. 26. Slice the strawberries into thin slices.
27. 27. Cut the sponge cake into small individual tarts.
28. 28. Fill the whipped cream into a piping bag.
29. 29. Pipe small dots of cream onto the tarts.
30. 30. Insert the strawberry slices between the cream dots for decoration.

Nutrition per serving

• kcal: 447
• Protein: 11 g · Fett/Fat: 23 g · Carbs: 60 g