Yoghurt-raspberry tart with sesame crumb base

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
4.3 6
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 16
  • 25 g Sesame seed (peeled)
  • 250 g Butter
  • 200 g Oat biscuits
  • 6 sheets Gelatine
  • 750 g Greek cream yoghurt
  • 2 TABLESPOONS Honey
  • 2 TABLESPOONS Lemon juice
  • 100 g Sugar
  • 250 g Whipped cream
  • 300 g Raspberries
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Oil

Directions

  1. 1

    Roast sesame seeds in a pan without fat until golden brown. Melt butter. Grind oat cookies finely in a universal chopper. Mix the crumbs, sesame seeds and butter and press them into an oiled springform pan (26 cm Ø) as a base.

  2. 2

    Chill for about 30 minutes.

  3. 3

    Soak 4 leaves of gelatine in cold water. Mix yoghurt, honey, lemon juice and sugar. Whip cream until stiff. Squeeze out the gelatine, dissolve, mix with 5 tbsp. yoghurt and stir into the remaining yoghurt.

  4. 4

    Carefully fold in the cream. Pour yoghurt cream onto the crumb base and smooth it down. Chill for at least 2 hours.

  5. 5

    Soak 2 sheets of gelatine in cold water. Select the raspberries and, except for a few for decoration, puree them finely. Squeeze out the gelatine, dissolve it and stir in 5 tablespoons of raspberry puree. Stir the gelatine into the rest of the raspberry puree and carefully spread on the cake.

  6. 6

    Chill for at least 1 hour.

  7. 7

    Carefully remove the cake from the mould, place on a plate and decorate with the remaining raspberries, dust with icing sugar.

Nutrition Facts

KCAL
340 kcal
CARBS
20 g
FATS
26 g
PROTEINS
5 g