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Yoghurt Darjeeling Tartlets with Blueberries

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Yoghurt Darjeeling Tartlets with Blueberries

The perfect yoghurt darjeeling tartlets with blueberries recipe with a picture and simple step-by-step instructions.

  • 100 g Amarettini almond biscuits
  • 70 g Liquid butter
  • 2 tsp Darjeeling first flush
  • 150 ml Water
  • 400 g Turkish yogurt
  • 6 leaf Gelatin
  • 1 Lime, the zest
  • Maple syrup
  • 200 g Blueberries
  • Sugar
  1. Put the amarettini in a freezer bag and crush them with the meat tenderizer. Put the crushed amarettini in a bowl and mix well with the melted butter. Spread 4 sideboards on a flat surface (I used breakfast boards). Spread the amarettini mixture in it and press it down well and then let it set in the refrigerator for about 30 minutes.
  2. Scald the 2 teaspoons of Darjeeling with 150 ml of boiling water and let it steep for about 5 minutes. In the meantime, soak the gelatine in cold water. Sweeten the Turkish yogurt with maple syrup to taste and stir in the lime zest.
  3. Then strain the tea over a sieve and dissolve the pressed gelatin in it while stirring. Now add some of the yoghurt to the tea and stir it very well, then add this mixture to the rest of the yoghurt and stir it well.
  4. Now take the serving rings with the bottom out of the refrigerator and fill the rings halfway with the yoghurt, now spread a few blueberries on top and now fill the rings completely and let a few more blueberries sink into them. (Reserve a few blueberries for decoration). Now let the tartlets sit in the refrigerator for about 4 hours.
  5. To serve, take the tartlets out of the refrigerator and remove them from the edge with a sharp knife, then peel off the rings and place the tartlets on a dessert plate. Wash the remaining blueberries and toss them in fine sugar while they are still damp, and use them to decorate the tartlets.
Dinner
European
yoghurt darjeeling tartlets with blueberries

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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