Blueberry yogurt tart

Ingredients for 1 servings:

• 120 g butter
• 100 g ladyfingers
• 90 g biscuits (Amaretti)
• 6 sheets of gelatin
• 250 g blueberries
• 300 g full-fat yogurt
• 50 g sugar
• 1 tbsp vanilla sugar
• 1 bottle of Cremefine for whipping

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Melt the butter and let it cool slightly. Place the ladyfingers and 80g of amaretti in a large freezer bag and crush them finely, ideally with a rolling pin. Mix the biscuit crumbs and melted butter and press them into the base of a tart tin. Soak the gelatine in cold water. Sort the blueberries and puree 100g with the sugar. Mix the yogurt, blueberry puree, and vanilla sugar. Dissolve the gelatine, dripping wet, over low heat. Stir in a little cream, then add the mixed gelatine to the remaining cream and mix well. Leave to set slightly in the refrigerator. Whip the Cremefin until stiff and fold it into the cream. Spread the cream over the biscuit base and smooth it down. Sprinkle the remaining berries on top and let the tart set in the refrigerator for about 4 hours. Sprinkle with the remaining crumbled amaretti (10g).