Yoghurt-raspberry tart with sesame crumb base

Name: Yoghurt-raspberry tart with sesame crumb base
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 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

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

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
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
Chill for about 30 minutes.
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
Carefully fold in the cream. Pour yoghurt cream onto the crumb base and smooth it down. Chill for at least 2 hours.
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
Chill for at least 1 hour.
7
Carefully remove the cake from the mould, place on a plate and decorate with the remaining raspberries, dust with icing sugar.