Fruit tart with lime cream

Ingredients for 1 servings:

• 50 g powdered sugar
• 100 g butter, cold
• 200 g flour
• 1 m.-sized egg(s)
• 1 pinch of salt
• 3 sheets of white gelatin
• 2 limes, the juice
• 150 g yogurt (full-fat yogurt)
• 3 tbsp powdered sugar
• 200 g whipped cream
• n. B. Fruits (e.g. 2 nectarines, 250 g strawberries)
• Butter for the molds
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

enough for 12 pieces

You can do this the day before if you like: quickly knead the powdered sugar with butter, flour, egg, and salt into a smooth dough. Wrap in cling film and chill overnight – otherwise for at least 1 hour. Preheat the oven to 200°C. Grease the baking dishes (e.g. 8cm Ø tart dishes) with butter. Roll out the dough thinly on a floured surface. Cut out circles from the dough and place them in the baking dishes. Prick each pastry case several times with a fork. Place in the hot oven and bake for 6-8 minutes. Soak the gelatine in cold water according to the package instructions. Warm the lime juice (do not boil!). Squeeze out the gelatine and dissolve it in the warm juice. Do not boil! Now stir 2 tablespoons of yogurt into the gelatin and juice mixture (to equalize the temperature), then combine the gelatin with the remaining yogurt and powdered sugar to avoid lumps. Whip the cream until stiff and stir into the yogurt. Carefully remove the tartlets from the molds, fill with the lime cream, and cover and refrigerate. Wash and trim the fruit, then finely dice it if desired. Cover and refrigerate. Just before serving, top the tartlets with the fruit, dust with powdered sugar, and serve.